Sweet & Sourdough Meatball Bites
NET WT 8OZ (227 g)
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICE FLOUR, CONTAINS 2% OR LESS OF: YEAST, SALT, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, PHOSPHATE, LACTIC ACID, SULFITES), MALTED BARLEY EXTRACT, FUMARIC ACID, LACTIC ACID.
- 1 California Goldminer® Flute bread, sliced
- 1 jar grape jelly
- 1 jar chili sauce
- 12 frozen meatballs
- Special Tools:
- Crock pot
- Place grape jelly and chili sauce in a crock pot. Cover with lid, and turn heat to medium-high. Once mixture starts bubbling, add meatballs to crock pot, cover and cook for about 3 hours.
- Preheat oven to 350˚F. Place bread slices on a baking sheet and bake for 5-10 minutes, or until bread has turned a nice golden brown.
- Slice meatballs in half and place one half on each slice of bread. Drizzle with a little of the sauce from the crock pot and serve.