Spicy Venison Grape Jelly Meatballs in Slow Cooker
Made just regular Grape Jelly meatballs but with ground venison.
Course Appetizer, Main Dish
Cuisine All-American
Keyword chili sauce, grape jelly, venison
Prep Time 20 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 20Servings
Author Lynn / Turnips 2 Tangerines
Ingredients
2 largejars grape jelly
2bottleschili sauce
Iempty bottle (from sauce)water
4lbs.ground venison
1 lb. ground beef
3tablespoons olive oil
1teaspoon eachsalt and pepper
1teaspoon chipotle pepper
2teaspoons smokey paprika
3clovesgarlic minced
1smallonion, diced
4 - 6minisweet peppers, sliced
1/2cupketchup
1/2cupbarbecue sauce
22dropshot sauce
20dropsWorcestershire sauce
2tablespoons spicy mustard
1/4cupchopped fresh parsley
2sleevesbuttery crackers
4tablespoons oil
Instructions
Combine all the ingredients together except the 4 tablespoons oil. Form mixture into meatball size balls.
In large skillet, heat oil. Add meatballs and brown on all sides. Do Not crowd the pan. Remove from pan and set aside to drain. Continue with remaining meatballs.
Meanwhile, in slow cooker add grape jelly and chili sauce. Heat in low. When the meatballs are finished browning, add then one by one to the slow cooker. Cover and cook in low for 6-8 hours. NOTE: Not all meatballs will fit in slow cooker depending on the size.