Marmalade Catalina Meatballs Zesty (Printable Version)
Tangy meatballs glazed with sweet marmalade and Catalina dressing. Easy, crowd-pleasing appetizer for gatherings.
# Ingredients:
→ Sauce Mixture
01 -
455 g Catalina salad dressing
02 -
240 ml orange marmalade
03 -
2 tablespoons Worcestershire sauce
04 -
0.5 teaspoon crushed red pepper flakes
→ Meatballs
05 -
900 g frozen fully cooked meatballs, thawed
# Steps:
01 -
Add Catalina salad dressing, orange marmalade, Worcestershire sauce, and crushed red pepper flakes to the slow cooker.
02 -
Stir in thawed meatballs, ensuring they are evenly coated with the sauce.
03 -
Cover and cook on low setting for 4 to 5 hours until meatballs are thoroughly heated and sauce is glossy.
# Notes:
01 -
For easier coating, gently toss meatballs in the sauce mixture before starting the slow cooker.