Ingredients serve 4
10-12 oz package of vegan frozen meatballs
6 oz of your favorite barbecue sauce or of tomato-based chili sauce
5 oz of Concord or Muscadine grape jelly
juice of 1/2 lemon
Mix together the sauce, jelly, and lemon juice in a medium pot and bring to a boil for 5 minutes. At this point, it can be used to cover the meatballs as they finish cooking or it can be refrigerated for up to 5 days.
Cook the packaged meatballs in the oven, skillet, or microwave according to package directions. Add the Jelly Que sauce during the last 2 minutes of cooking and toss.
Serve with toothpicks as appetizers/tapas.
Pairs with Albariño, Vinho Verde, Sauvignon Blanc, Gruner Veltliner, Vermentino, Vernaccia, Verdicchio, Txakolina.