BCL - Staggering Jack Daniels® Meatballs So Tasty

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Staggering Jack Daniels® Meatballs

"When meatballs are gone, you may do shots of the sauce... Gotta admit, I generally cheat at the meatballs and purchase 'em pre-cooked, or ya could make yer very own. I make numerous batches of this and preserve 'em inside the freezer letting them ferment, although cuz of the alcohol content they don't freeze strong, LOL. All components are to taste, no actual measuring is needed... How a good deal you're making is optionally available. Be creative and feature amusing, do a shot."

Ingredients :

1 (sixteen ounce) bundle frozen cooked meatballs
1 (10 ounce) jar apple jelly
1 (10 ounce) jar jalapeno pepper jelly
1 (eight ounce) jar roasted pink peppers, tired and chopped
20 oz whiskey (inclusive of Jack Daniel's®)

Instructions :

Prep : 10M	Cook : 8M	Ready in : 8H50M

Preheat oven to 350 levels F (a hundred seventy five ranges C).
Spread meatballs in a single layer in a shallow baking dish.
Bake within the preheated oven till hot, about 15 minutes.
Meanwhile heat apple jelly and jalapeno pepper jelly in a saucepan over medium warmness till melted, approximately 5 mins. Stir roasted peppers into jelly aggregate and take away from heat. Add whiskey; stir till sauce is mixed.
Stir warm meatballs into whiskey sauce. Cover and refrigerate overnight.
Heat meatballs and sauce slowly over low warmth till absolutely hot, being careful no longer to boil, 15 to twenty minutes.

Notes :

Use the apple jelly jar to measure the whiskey.
Sauce may be boiled to cook out the alcohol, the taste will remain.
If sauce is too strong, you may upload additional jelly, but wait till at least 2nd day earlier than adding. As said, while 1st made, the sauce smell may be VERY strong.

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