Be ready to cheer on the NFL championship with a game plan: Have your snacks made in advance.
These mini roast beef wraps are an easy appetizer to whip together — just chill, slice and serve. Fans will love them for their flavor, and cooks will love them for their ease. And meatballs are a slow-cooker favorite; these have sweet and spicy crowd-pleasing flavors.
Sweet and Spicy Southwest Meatballs
Makes: 60 meatballs; Preparation time: 25 minutes; Total time: 1 hour (plus additional warming time if needed)
For the meatballs:
2 1/2 pounds ground chuck or round
1/2 cup finely chopped white onion
1/2 cup finely chopped green pepper
1 jalapeno, seeds and ribs removed, finely chopped
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons smoked or Spanish paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs
1 1/4 cups panko
For the sauce:
1 jar (16 ounces) grape jelly
1 bottle (12 ounces) hot pepper sauce (Frank’s Hot Red Pepper sauce is best)
2 tablespoons Dijon mustard
Line two sided baking sheets with foil and coat with nonstick cooking spray.
In a large bowl, combine the meatball ingredients, adding enough panko so the mixture holds together. Using a tablespoon measure, shape the mixture into balls. You should get about 60. Place them on the baking sheet as you make them.