Zesty Catalina Meatballs (Printable Recipe)
Crowd-favorite meatballs wrapped in sweet-tangy Catalina and marmalade sauce. Stress-free and ideal for your next get-together.
# Ingredients You'll Need:
→ Sauce Mixture
01 -
455 g Catalina salad dressing
02 -
240 ml orange marmalade
03 -
2 tablespoons Worcestershire sauce
04 -
0.5 teaspoon crushed red pepper flakes
→ Meatballs
05 -
900 g frozen fully cooked meatballs, thawed
# Steps to Follow:
01 -
Combine Catalina salad dressing, orange marmalade, Worcestershire sauce, and crushed red pepper flakes in the base of the slow cooker. Stir together until the mixture is smooth and evenly combined.
02 -
Add thawed meatballs to the sauce, gently folding with a wide spatula to ensure each meatball is thoroughly coated without breaking apart.
03 -
Cover and cook on low heat for 4 to 5 hours. Stir gently halfway through to maintain even saucing and prevent sticking. Meatballs are ready when heated through and the glaze is glossy.
04 -
Before serving, give the mixture one final gentle stir. Spoon onto a platter or serve directly from the slow cooker, ensuring each portion receives a generous amount of sauce.
# Extra Tips:
01 -
Ensure meatballs and condiments are gluten free if required. Homemade meatballs or alternatives such as turkey or chicken can be used.
02 -
The sweetness of marmalade can vary; taste the sauce mixture before slow cooking and adjust Worcestershire sauce if needed.
03 -
Dish holds well on the 'warm' setting, making it ideal for potlucks or gatherings.