<p>Serve these meatballs over rice or pasta for dinner - or on their own as an appetizer. Natalie Mikles shares a Made In Oklahoma recipe.</p>
Tuesday, October 16th 2018, 3:38 pm
By: News On 6
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Ingredients:
2 large eggs, lightly beaten
¼ cup bread crumbs (made from toasted Braum’s bread)
2 garlic cloves, minced
2 teaspoons Daddy Hinkle’s seasoning
2 pounds Peach Crest Farms ground beef
1 (15-ounce) can tomato sauce
1 cup chicken broth
1 cup Suan’s Scotch Bonnet Tomato Jam
½ cup Garden Club grape jelly
½ cup packed brown sugar
½ cup Garden Club vinegar
1 cup cubed fresh pineapple
1 green pepper, chopped
1 red pepper, chopped
Directions:
Preheat oven to 375 degrees. In a large bowl, combine eggs, bread crumbs, garlic cloves and Daddy Hinkle’s. Add ground beef, mixing until ingredients are combined.
Shape into 1 to 2-inch balls. Place on a cooking rack in a baking pan. (This keeps the meatballs from getting soggy and helps them brown.) Bake for 20 minutes or until lightly browned.
In a large bowl, combine tomato sauce, chicken broth, tomato jam, grape jelly, brown sugar and vinegar. Transfer the meatballs to a slow cooker. Add pineapple and green pepper. Pour sauce on top.
Cook on low 3 hours or until meatballs are cooked through and flavors have combined.
Add the pineapple and peppers and cook for an additional hour.
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