Easy Fig Jam Meatballs
A wonderful main course, Easy Fig Jam Meatballs are also delightful as an appetizer. I recently served these (in mini form) at a cocktail party and got wonderful raves!
They are so simple, require just 4 ingredients, and can sit for hours in a slow-cooker so that you are free to do anything else you want (binge-watching “The Gentlemen” sounds like a good plan). Frozen meatballs, fig jam, orange juice and chili sauce is all it takes. Give them a whirl!!
These meatballs don’t have to be made in a slow-cooker but I highly recommend it if you have one. The slow-cooker will caramelize the meatballs so that there is a crispiness to parts of them, which is oh so delicious!
Mix the fig jam, chili sauce and orange juice in the slow-cooker.
Add the frozen meatballs, coat them, cover them, and cook on high for 4 hours.
I was fortunate to find frozen mini meatballs at my local grocery store which I used for an appetizer version of this same recipe. It was then very easy to spike a few from the chafing dish with a long toothpick! Larger meatballs will also work as an appetizer but you’d probably need a fork to eat these.
These were a very big hit at my gathering! For those of you that were there, here’s the recipe that you were asking for! For the rest of you, you’re in for a treat!
Share Your Thoughts...
Easy Fig Jam Meatballs
Makes: 12 servings
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours & 5 minutes
Ingredients
- 1 (13-ounce) jar fig jam (I like Bonne Maman or homemade)
- 1 (12-ounce) jar Heinz chili sauce
- 1/4 cup fresh orange juice (from 1 orange)
- 1 (28-ounce) bag frozen chicken, beef, or pork meatballs
- Orange zest, for serving
Instructions
In the base of a slow cooker, combine the fig jam, chili sauce, and orange juice. Add the meatballs to the slow cooker and toss to coat. Cook on high for 4 hours, or until warmed through.
Top meatballs with orange zest and serve them directly from the slow cooker or arrange them on a plate with toothpicks.
Chef’s Note:
If you don’t have a slow-cooker, combine the fig jam, chili sauce, and orange juice in a medium saucepan and heat until nicely thickened, about 5 minutes. Cook the meatballs according to the package directions. Then just toss the heated sauce with the meatballs until coated. Top meatballs with orange zest serve or arrange them on a plate with toothpicks. You won’t have the caramelized parts on the meatballs, but they will still be delicious!
Recipe adapted from Modern Proper
Leave a Review