recipe by Lori Ross
2 lb. small meatballs, frozen cooked or homemade*
¼ cup butter
½ cup ketchup
½ cup barbecue sauce
1 tbsp minced jalapeño or other hot peppers
3 tbsps sugar
1 tbsp vinegar
1 tsp Creole mustard
dash of Worcestershire sauce
¼ tsp salt (or more to taste)
dash of Louisiana hot sauce (or more if you like it hot!)
¼ cup chopped parsley
In a 14-inch sauté pan, whisk together ketchup, barbecue sauce, jalapeños, brown sugar, cane syrup and vinegar. Add mustard, Worcestershire, salt and hot sauce. Continue to whisk until ingredients begin to simmer. Place cooked meatballs into sauce, reduce heat to simmer and cook 15–20 minutes. Sprinkle in fresh parsley. Transfer meatballs and sauce to a chafing dish and serve hot.
Note: This also makes a wonderful barbeque sauce (with or without hot sauce)!