Spicy Meatball Recipes | Holen One Meatballs | Game Day Snacks

Have you ever tried Rafter 7S spicy jelly? Most of their pepper jellies are at first a little sweet, then a little heat, and all the peppers used in the products are grown locally. The popular way to serve it is over cream cheese with crackers. It can also be used to spice up hors d'oeuvres, toast and peanut butter, chicken, fish, pork or beef. Stir it in any salad for a little extra zing. The possibilities are endless! 

Rafter 7S jelly is still made the old fashioned way -- hand stirred in small batches with no preservatives or corn syrup. They hand pick the wild fruit at peak ripeness for the best flavor. Many customers have stated that the wild plum and wild chokecherry jelly remind them of the jellies that their grandma used to make. 

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Holen One BBQ Dipping & Glazing Sauce: Use this for dipping wings and fries, or as a glaze on meatloaf or meatballs. It is also great as a pasta dressing or dipping sauce when mixed with equal parts of ranch dressing. 

In 1999 Mike and Renee Holen traveled throughout the Midwest with their concession business. During this time, they had so many customers that wanted the secret behind their tender and juicy Steak-on-a-Stick and pork loin, that the idea to sell their Original Recipe Marinade began. They soon added the BBQ Dipping & Glazing Sauce and the unique Java Rib & Roast Rub to their select line of Holen One Farms Products. 

Though no longer on the road with their concession business, Mike and Renee still travel extensively promoting their BBQ products, catering both large and small events, and spending time with their ever-growing family.

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The meatballs used in this recipe are from Setting D Ranch, right here in the heart of Nebraska! They have a delicious meatball/meatloaf mix that can be made into 1oz balls and smoked on the grill. When they are about 3/4 of the way done, put the glaze on. While cooking, make sure to rotate them until they're coated. **You don't want to leave them on too long or the glaze will burn.** 

To make the glaze: Melt the Holiday Habinero Jelly and mix it together with a half bottle of the Holen One Dipping Sauce. Bring it to a slow boil, only until the jelly melts, then take it off the heat. 

*Optional: You can add some cayenne pepper to help keep the heat kick! 

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