The best food at a party is always at the cocktail hour, don’t you agree? Hello Spinach Artichoke Dip!
I love appetizers. They are like little samplings of food that require very little “commitment” by the consumer making them the perfect way to experiment with new recipes.
One can count on two things when there is a get together amongst my friends and family. The first is I usually (happily) host and the second is that there is always an abundance of “pre-game” foods. Sometimes I go so way overboard I only serve a la “heavy app style”. Most people don’t mind. This is when they are typically the hungriest and the food is almost portion controlled. They can try different hors d’oeuvres without overeating; taking tidbits of what they love and leaving over what they don’t.
There is one item that is always a crowd favorite and therefore always makes an appearance. It is my “Sweet and Sour Meatballs” or as my closest friends call them, “Amaze-Balls”. No matter how many batches I make they vanish, if I didn’t know better I would think, into thin air.
There are many recipes circulating that are similar to mine but I haven’t seen one that was healthy and calorie controlled. By using smart and simple swaps I turn a caloric canapé into a mindful munchie that everyone loves. Made in a slow cooker this recipe is a multi-tasker’s dream. Calorically responsible, healthy and simple to make? This is the ultimate “Cooking In Heels” recipe if there ever was one.
Serves: 12-16 meatballs
- 1 (12 fluid ounce) bottle of chili sauce (like Heinz)
- 2 teaspoons of lemon juice or 3 tablespoons pineapple juice
- 9 ounces reduced sugar grape jelly
- 1 pound extra lean ground turkey, chicken or beef
- 1 egg, beaten
- 1 large onion, grated
- Salt to taste
- 1 tablespoon cornstarch* (optional)
- In a slow cooker, whisk together the chili sauce, juice and grape jelly.
- Simmer over low heat until warm.
- Combine ground meat, egg, onion, and salt. Mix well and form into 1 inch balls.
- Add to the sauce and simmer for 1 ½ hours on high
- Remove from the slow cooker and enjoy as an appetizer or main course.
- For a thicker sauce: When the meatballs are fully cooked, dissolve corn starch in a small bowl with 1 tablespoon of water. Remove the meatballs from the slow cooker. Add the dissolved cornstarch mixture to sauce and whisk until well combined. You should notice the sauce thickening. Add the meatballs back into sauce and keep warm until serving.