Southern-Style Meatball Subs
1 1/2 Cups Chili Sauce (or alternative—see below)
2 Cups Grape Jelly
1 Tablespoon Dijon Mustard
2 Teaspoons Garlic Powder
1 Pinch Cayenne
2 Pounds Frozen Meatballs (or homemade—see below recipe)
1 Pinch Parsley, minced
8 Martin’s Long Potato Rolls, for serving
In a slow cooker, combine the chili sauce, grape jelly, Dijon mustard, garlic powder, and cayenne; mix well.
Note: If you don’t have chili sauce, substitute 1 ½ cups thick BBQ sauce or combine the following: 1 ½ cups ketchup, 2 tbsp. brown sugar, 1 tbsp. vinegar, 1 dash cinnamon, and 1 dash allspice.
Add frozen meatballs to slow cooker and stir until well-coated with sauce.
Alternately, for homemade meatballs:
– Combine 1-2 pounds lean ground beef with 1 beaten egg, 3 tbsp. dry bread crumbs, 1 tsp. Worcestershire sauce, salt, and pepper; mix thoroughly. Shape into about 32 one-ounce meatballs or 64 half-ounce meatballs.
– Arrange on a prepared baking sheet and bake at 400 degrees F for 12 to 18 minutes, or until cooked through; drain grease.
– Continue recipe with steps 2-4.
Cook on low heat for 3-4 hours.
Garnish with parsley and serve on Martin’s Long Potato Rolls with extra sauce, if desired. Enjoy!