Growing up, I absolutely hated meatballs. To me they were little balls of poison and disappointment since all I wanted to eat was the pasta underneath it all. I wanted to forget those little balls and did everything possible to stuff them under a napkin or feed them to my dog. While my sister was young enough not to notice, I would even pass some of mine over on her plate when my momi wasn’t looking.
It was quite the hassle for my mom to get me to eat these meatballs, but one day she realized that maybe it was not the meat itself, but the flavoring. I was never a fan of red sauce (which is what all meatballs are served with over pasta) and so she decided to switch it up. She decided to plop all her perfectly made meatballs in a crock pot and cover them with just two ingredients: grape jelly and BBQ sauce.
It was a match made in heaven. From that day forward I have always made my meatballs the same way and enjoyed them thoroughly. I still do not eat them over pasta cause that is a bit weird with the taste of these, but I eat them over rice and they are delicious!
Photo and recipe courtesy of Dear Crissy.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Use your favorite type of BBQ sauce for this.
