ROUSES_Fall2023_Magazine

GRAPE JELLY MEATBALLS Serves 14 to 16

You do not need to thaw meatballs beforehand; you can simply add them directly to the crockpot or slow cooker. WHAT YOU WILL NEED: 4 dozen fully cooked frozen homemade meatballs or 1 (32-ounce) bag frozen fully cooked homestyle meatballs 24 ounces jar chili sauce or tomato-based barbecue sauce 1 (18-ounce) jar grape jelly HOW TO PREP: Add the frozen meatballs to a crockpot. Add the chili sauce (or barbecue sauce) and grape jelly. Cover and cook for 2 to 3 hours on high or 4 to 6 hours on low until the sauce is hot, and the internal tempera ture of the meatballs reaches 155°F.

HOW TO PREP: Preheat the oven to 400°F. In a large bowl, knead together the

ground beef, ground pork, bread crumbs, minced onion, milk, eggs, Worcestershire sauce, 1 teaspoon salt and ½ teaspoon black pepper using a strong spatula or your hands. Form into 1-inch meatballs. Line a rimmed baking sheet with foil and place a rack on top. Arrange the meatballs on the rack and bake until browned with crispy edges, about 20 minutes (internal temperature should reach 155°F). To freeze: Remove meatballs from oven and allow them to cool completely. Arrange in a single layer on a baking tray and place in the freezer until frozen solid. Transfer frozen meatballs to a freezer bag or other freezer-safe container. Label the container with the contents and date. Alternatively, you can serve immediately: Make a sauce by combining the ketchup, brown sugar, water, cider vinegar, Worces tershire sauce, shallot, garlic, salt and pepper in a sauté pan large enough to hold all the meatballs. Simmer the sauce for about 10 minutes, until slightly thickened. Stir occasionally. Add the baked meatballs to the sauce and simmer until the meatballs are warmed through. Transfer to a serving platter and spear with toothpicks.

BUFFALO WING SAUCE

Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish. Alternatively, you can cook the frozen meatballs in a saucepan. Add the chili sauce (or barbecue sauce) and grape jelly. Cover and simmer over medium heat until the sauce is hot, about 10 minutes.

COCKTAIL MEATBALLS Makes 4 dozen

CAJUN MUSTARD SAUCE Makes about ½ cup

You can cut up smoked sausage ahead of time and roast it in pieces to shorten your cooking time and add some crispness.

WHAT YOU WILL NEED: 1 pound fresh ground beef 1 pound fresh ground pork 1 cup bread crumbs - plain or seasoned ²⁄₃ cup finely minced onion ½ cup milk 2 eggs 2 teaspoons Worcestershire sauce 1 teaspoon salt ½ teaspoon freshly ground black pepper For the Sauce, if serving immediately: 1 cup ketchup 1 cup packed dark brown sugar ¼ cup water 3 tablespoons apple cider vinegar 1½ tablespoons Worcestershire sauce 2 tablespoons finely minced shallot, from one shallot 2 small cloves garlic, minced 1 teaspoon salt ¼ teaspoon ground black pepper

WHAT YOU WILL NEED: 3 tablespoons mayonnaise

2 tablespoons Creole mustard 1 tablespoon brown mustard 2 teaspoons prepared hot horseradish 2 teaspoons brown sugar

¼ teaspoon Cajun seasoning ¼ teaspoon garlic powder Pinch of cayenne pepper

HOW TO PREP: In a small bowl, combine the mayonnaise, Creole mustard, brown mustard, prepared horseradish, brown sugar, Cajun seasoning garlic powder and cayenne pepper. Stir the ingredients until well mixed and thoroughly combined. Cover the bowl with plastic wrap or a lid, and refrigerate the dipping sauce for at least 30 minutes to allow the flavors

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