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Products used: Smoked Bacon Chipotle Sea Salt, Strawberry Pepper Balsamic Jam, Traditional 18-Year Balsamic Vinegar
¾ cup SOOC Traditional Balsamic
½ cup Light Brown Sugar
2 cloves Garlic, minced
¾ cup Ketchup
1 Tbsp Dijon Mustard
1 Tbsp Worcestershire
2 tsp fresh Rosemary, chopped
¼ tsp Black Pepper
½ tsp SOOC Smoked Bacon Chipotle Sea Salt
½ cup Water
1 cup SOOC Strawberry Pepper Balsamic Jam
2 lbs frozen Mini Meatballs
In a saucepan over medium high heat, combine all ingredients except for the Strawberry Pepper Jam and mini meatballs.
Whisk together and bring to a slow simmer, turn heat to low and let reduce by a third. Remove from heat.
Add the Strawberry Pepper Jam, mini meatballs, and the Balsamic BBQ sauce to the crockpot. Stir to combine.
To cook, set your crockpot on high for 2 ½ hours or on low for 4 hours. Once ready, serve with toothpicks and enjoy!
