Throw everything in a crock pot and you’ve got a fast and easy vegan appetizer that is sure to please any meat-loving crowd.
| Servings |
4 meatballs
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 334 | 0mg | 1g | 56g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
164.3 | Water saved (gallons) [animal consumption only] |
 |
345 | Manure (pounds) not deposited into the environment |
 |
492 | Grains / feed (pounds) not consumed by animals |
 |
846 | Methane (gallons) not created by animals |
 |
10,350 | CO2 (pounds) not released into the atmosphere |
 |
.01 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
Ingredients
- 24 oz meatballs (Italian meatless)
- 15 oz chili sauce
- 8 oz grape jelly
- 4 oz jalapeno jelly
- 3/4 C yellow onions (minced)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan or crock pot over medium heat, combine the sauce, jellies and onion until the mixture is smooth.
- Add the meatballs to the sauce; simmer stirring occasionally until heated through, at least 45 minutes.
Recipe Notes
Cover and refrigerate for up to one week.
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