Here is the second recipe that I tried from Stephanie Ashcrafts 101 Things to Do With Meatballs. This one used an interesting combination of ingredients. However they really do work together. The cinnamon is a nice addition to the flavors. This does have some zip to it, but it wasn’t too spicy for my family and we aren’t a really spicy food family. Of course another good bonus, it can be done in the crock pot, but if needed you can cook it on the stove top. Now I only used 1 pound of meatballs because I was serving it over rice and wanted to have plenty of sauce. I also used pineapple apricot preserves because that is what I had in my house. These also would be great as appetizer.
52 (2 pounds) frozen, fully cooked meatballs
1 jar (18 ounces) apricot preserves
1 jar (16 ounces) medium salsa
1 tablespoon cinnamon
Place meatballs in a 3- to 4 1/2-quart slow cooker that has been prepared with nonstick cooking spray. In a bowl, combine the remaining ingredients. Pour sauce over meatballs. Cover and cook on low heat for 4-6 hours, or until meatballs are heated through. Serve as an appetizer with toothpicks or over rice as a main dish. Makes 10-12 servings.
Variation: Combine all ingredients in a 3- to 4-quart saucepan. Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.