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Papa’s Apple Butter Barbecue Meatballs

My father worked for over four decades in the food service industry. He began as a cook in the US Navy before owning his own restaurant in Lansing, Michigan called Pat’s Pantry. Over the years, he catered hundreds of parties. He not only served these sweet and tangy appetizer meatballs at such functions, he also made them each year for our family Christmas Eve get together at his house.

Papa’s Apple Butter Barbecue Meatballs

A family favorite passed down from my Papa.
Print Recipe
Prep Time:25 minutes
Cook Time:2 hours 25 minutes
Total Time:2 hours 50 minutes

Ingredients

Meatballs:

  • 1 pound ground pork
  • 1 pound ground round or ground chuck
  • 1 cup dry breadcrumbs
  • ½ cup whole or 2% milk
  • ¼ cup finely minced onion (or 3 tablespoons dried minced)
  • 2 teaspoons Worcestershire sauce
  • 2 eggs, lightly beaten
  • 1 teaspoon garlic powder
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sauce:

  • One 12-ounce bottle chili sauce (I use Heinz™)
  • 1 ½ cups apple butter
  • ¾ cup pure maple syrup
  • 1 ½ tablespoons molasses
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

Prepare the Meatballs:

  • Preheat the oven to 400 degrees. Line a large cookie sheet with parchment paper or spray with cooking spray.
  • Mix all meatball ingredients in a large bowl until well blended. Using your hands works best.
  • Divide mixture in three sections. For each of the three sections, form 10 meatballs about 2-inches in diameter, resulting in a total of 30 meatballs.
  • Bake for 20-25 minutes or until no longer pink inside. Watch carefully so they don’t burn. Cool slightly.

Prepare the Sauce:

  • In a medium bowl, mix all of the sauce ingredients together.
  • Place meatballs in a slow cooker and pour the sauce over them.
  • Cover and cook on low for 2-4 hours and serve.

Notes

These meatballs are perfect to prepare ahead and freeze for an easy meal!
After cooking the meatballs, cool completely and store in the refrigerator, covered, for up to 3 days or frozen in freezer bags for up to 3 months. 
When ready to serve, place in the slow cooker, cover with sauce and cook for 4 hours on low. 
If you want a shortcut, purchase frozen meatballs, make the sauce, and then place everything in a slow cooker and cook for 4 hours on low.
Course: Appetizer
Keyword: Celebrations, Come & Get It, Comfort Food, Dinner, easy, make-ahead, Meat, Recipe, slow cooker
Servings: 30 meatballs

Find this recipe and more like it in my cookbook “Come and Get It!” Available on Amazon.

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