Ingredients

• 1 (24oz) bag fully cooked frozen meatballs
• 1 cup your favorite BBQ sauce
• ¼ cup Island Olive Oil Blackberry Ginger Dark Balsamic Vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup or brown sugar(omit if BBQ sauce is already sweet)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• Freshly cracked black pepper, to taste
• Cayenne pepper or crushed red pepper flakes, to taste, optional
• Sliced green onions or sesame seeds, for serving, optional

Slow Cooker Method

1. Add the frozen meatballs directly to the slow cooker.
2. In a small bowl, whisk together the BBQ sauce, Blackberry Ginger Dark Balsamic Vinegar, Dijon mustard, maple syrup or brown sugar, Worcestershire sauce, garlic powder and black pepper.
3. Want a little sweet heat? Add a pinch of cayenne pepper or crushed red pepper flakes to taste. Start small, you can always add more!
4. Pour the sauce over the meatballs and gently toss until evenly coated.
5. Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, or until the meatballs are heated through. Stir once or twice during cooking, if possible.
6. Once heated through, switch the slow cooker to WARM for serving. Garnish with sliced green onions or sesame seeds, if desired.

Oven Method

1. Preheat oven to 375°F.
2. Arrange the frozen meatballs in a baking dish.
3. Whisk together the BBQ sauce, Blackberry Ginger Dark Balsamic, Dijon mustard, maple syrup or brown sugar, Worcestershire sauce, garlic powder, black pepper and optional cayenne or red pepper flakes.
4. Pour the sauce over the meatballs and toss gently to coat.
5. Cover with foil and bake for 25–30 minutes, or until heated through.
6. Remove the foil, stir the meatballs and return to the oven uncovered for another 10–15 minutes, allowing the sauce to thicken and glaze the meatballs.

Make It Your Own

Add some heat: Add a pinch of cayenne or crushed red pepper flakes to balance the sweet glaze.

Using homemade meatballs? Cook them fully before adding them to the sauce.

Game Day Today. Lunch Tomorrow.

Turn leftovers into an easy protein bowl with rice or quinoa, dressed shredded cabbage, roasted vegetables and green onions.

Or keep it simple and use the leftover meatballs for sliders, wraps or salads.

Featured Product: Island Olive Oil Blackberry Ginger Dark Balsamic Vinegar