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Crockpot Recipe - SPICY MARMALADE MEATBALLS

Ingredients:
Meatballs:
2 lbs ground beef (chuck)
1/2 cup bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, minced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3 eggs
Sauce:
2 cups ketchup
1/4 cup Worcestershire sauce
1 jar orange marmalade (10 to 12 ounces)
dash cayenne, more or less to taste
1 teaspoon chili powder

Directions:
Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while preparing meatballs. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main dish. Makes 24 to 48 meatballs, depending on size.

General Food Recipe Tip:

Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.