| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Cook: | 3 hr |
| Yield: | 48 meatballs |
Ingredients
- 2 pounds fully cooked frozen meatballs (recommended: Armanino)
- 1 bottle (16-ounce) catalina salad dressing
- 1 cup orange marmalade
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon red pepper flakes
Instructions
- Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 108 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 13 mg |
| Sodium | 27 mg |
Reviews
I should have posted a review before now because I’ve made this recipe for years! Sooooo simple and soooooo delicious! This is my go-to dish! I own more Sandra Lee cookbooks than any other chef, and she never fails. I’ve now rediscovered all her cooking shows on Discovery+, and I’m enjoying them all over again! Thanks for all your hard work, Sandra!
Amazing and so simple and easy! Will make again and again for sure.
We have made these for years. To make enough to satisfy a crowd of 50 we use 6 pounds of frozen all beef meatballs and one pound of little beef smokies. It fills a large slow cooker.
Made a few other modification as well after the first time. Used two 16 oz bottles of Catalina Dressing or California French, increased the amount of the orange marmalade to use the entire 14 oz jar and added one 14 oz jar of jalapeno jelly. Then 6 TBSP of Worcestershire sause. Finally I replaced the pepper flakes with 3 or 4 finely chopped chipotle in adobo and add a coupe of TBSP of the adobo sauce. For a little more heat you can increase the chipotle.and adobo.to your personal taste.
SENSATIONAL!!! – I made these last night for a Christmas gathering and according to the guest they were all the rage! My guest were asking for the recipe on their way out the door. I also made a roasted shrimp cocktail by Ina Garten that was very good; however, the meatballs stole the show! This was a very simple recipe and I will certainly be making these again! Thanks Sandra!
These meatballs were a hit at our Men’s Conference at our church. Served the during the break with other goodies, these were the first to go. I did make one change, I cooked all the ingredients together in a saucepan on the stove and added cornstarch a little at a time to thicken the sauce, after it was to the consistency that I liked, I added it to the crockpot and then added in the meatballs. The cornstarch does not change the flavor of the marmalade sauce. YUMMY! Thanks Sandra
Very good item. The sauce was exceptional and a real hit for my appetizer Christmas dinner. The only change I made was to substitute sourdough sauce for the worcestershire. The sauce comes from the Alaskan Wildberry Company in Anchorage Alaska and I have used it for years where I can substitute for a similar taste, such as worcestershire.
I tried this recipe for our potluck Christmas party at work. Everyone love it. I had read previous reviews and decided to cook the meatballs for about 2 hours and drained the grease. Then heated the sauce in the microwave and added everything back to the pot for another hour. This recipe was a huge hit, everyone love these sweet and spicy meatballs. Also added an extra teaspoon of red pepper flakes.
I make this all the time. I came up with the recipe after having “citrus” flavored meatballs at a wedding. The staff didn’t know what the exact ingredients were, so thru trial and error these meatballs were born. I only use honey barbecue sauce and orange marmalade (store brandand it’s never enough! This has been my signature crockpot dish for years.
I made these for Christmas Eve and my family loved them. I plan to make then again for New Years Eve.
have made this recipe many times now. the family and friends love it. also use the dressigs mix on pork chops and chicken. puts them over the top!