Entertaining

Impossible™ Holiday Appetizer Meatballs

6 Servings

20 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

60’ Total time=45’ Cooking + 15’ Preparation

There's something quite satisfying about eating a bite of food off a toothpick, and this Impossible™ Holiday Appetizer Meatballs will give you just that. The recipe starts by bringing a tangy homemade BBQ sauce to a simmer in the slow cooker. Feel free to use a bottled BBQ sauce as well. Impossible Meatballs Meat From Plants are convenient to make, as they're pre-formed and pre-seasoned.

While this recipe is perfect for the holiday season (think ugly christmas sweaters, a cozy fireplace, and a glass of mulled wine) it also tastes great year round. For example, you could make it for a summer party, because who doesn't want a sweet and tangy meatball appetizer no matter what time of year it is? Enjoy!

This recipe is made with Impossible™ Italian Meatballs Meat from Plants

Nutritional information Where to buy

Let's GetCooking

20 Ingredients

1 Package Impossible™ Meatballs Made From Plants, Homestyle
1 tbsp Vegetable Oil
BBQ Sauce
1/2 Bunch Cilantro, Chopped

BBQ Sauce

1/2 cup Yellow Onion, Roughly Chopped
1 Jalapeno, De-Stemmed & Roughly Chopped
4 Cloves Garlic, Roughly Chopped
2 tsp Vegetable Oil
2 tbsp Tomato Paste
1/2 tbsp Chili Powder
1/2 tbsp Dry Mustard
1 cup Ketchup
1/4 cup Molasses
1/4 cup Pineapple Juice
1/2 cup Apple Cider Vinegar
2 tbsp Hot Sauce
1/2 cup Brown Sugar
1/2 tsp Salt
1/2 tsp Pepper
1 cup Concord Grape Jelly

How to prepare

Step 1: Sear the Meatballs

Turn the slow cooker to sear setting. Add 1 tablespoon of vegetable oil. Once glistening and hot, add Impossible Meatballs and sear each side until browned. Remove meatballs and set aside.

Step 2: Make the Sauce

If using the Impossible™ BBQ sauce recipe, make directly in the slow cooker. Place roughly chopped onion, jalapeño, and garlic in a food processor. Pulse until a paste is formed. In a 3 quart pot over medium heat, heat vegetable oil. Once heated, cook onion jalapeño & garlic until soft and translucent, about 3 minutes. Whisk in chili powder, dry mustard, and tomato paste, cook for 1 minute. Whisk in ketchup, molasses, pineapple juice, apple cider vinegar, and hot sauce, and bring to simmer. Add in brown sugar. Simmer for approximately 10 more minutes. Whisk in Concord grape jelly, and season with salt & pepper. *If using store bought BBQ sauce, pour into slow cooker and bring to a simmer.

Step 3: Combine the Meatballs and Sauce

Turn slow cooker to slow cook setting. Add in meatballs and cook together until meatballs are heated through. Keep the meatballs and sauce warm in the slow cooker until ready to serve.