Sweet and spicy meatballs

I normally make these in a crockpot as a group appetizer or snack, for example at Thanksgiving.

Crockpot preparation

You can just dump around 36 frozen mini-meatballs (1/2 oz each, around 1" diameter) and the sauce in the crockpot directly. I think I started it on high until the jelly in the sauce combined with the chili sauce, then lowered the heat to low for a few hours.

Thanksgiving 2020

The sauce will be the standard chili sauce and grape jelly, normally reheated in a small crockpot. Two years ago I made the meatballs from scratch but this time I used frozen, which is way easier!

One 18 oz. package of pre-cooked mini-meatballs (1/2 oz each, 36 count) works well. And the sauce of Polaner All Fruit Concord Grape (10 oz. jar) and Heinz Chili Sauce (12 oz. jar).

They didn't have those meatballs this year so I got a 40 oz. package and only used 18 oz. of it.

Normally I'd vacuum sealed and refrigerate, ready to cook tomorrow in the crockpot.

This time I heated it 20 minutes in a large saucepan to meld the flavors and defrost the meatballs.

I reserved for 5 meatballs for me tomorrow in a sous vide bag and put the rest in a 32 oz. deli container for the lake group.

Small servings

I decided to make a small servings that I can reheat in the sous vide.

I started with the same Heinz chili sauce and grape jelly.

I cooked the sauce in a saucepan to get them to combine.

Instead of cooking the meatballs, I chilled the sauce, then added it to vacuum bags with 4 frozen meatballs each. There's 2-3 oz. of sauce in each bag.

All packaged to freeze.

Reheat in the sous vide, probably around 40 minutes at 140°F.