Wine Appetizers

Vegan JellyQue Meatballs

Ingredients serve 4

10-12 oz package of vegan frozen meatballs

6 oz of Stubb’s® Original BBQ Sauce (or other non sweet BBQ sauce) 

5 oz of Sicilian Orange (or Blood Orange) Marmalade

juice of 1/2 lemon 


Mix together the sauce, marmalade, 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 JellyQue 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.