Cinnamon Rum Glazed Meatballs
- Cook Time: 50 Minutes
- Yield: 24 meatballs
- This to-die-for rum and apple glaze transforms a simple meatball into a fabulous appetizer.
Ingredients
- Meatballs
- Cinnamon Rum Glaze
Cinnamon Rum Glaze
- 1/4 cup butter OR margarine
- 1 cup dark rum
- 1 cup brown sugar
- 2 tbsp finely chopped green bell pepper
- 2 apples, cored and very finely diced
- 1 tsp Crushed Red Pepper
- 1/2 tsp Ground Mustard
- 2 tsp Ground Cinnamon
Meatballs
- 1 lb lean ground pork
- 3 strips uncooked bacon, finely minced
- 1 egg
- 1/2 tsp Ground Cinnamon
- 1/3 cup finely ground soda cracker crumbs
Directions
- Preheat oven to 350°F.
- Combine all meatball ingredients in a large bowl.
- Form into 1 to 1-¼
-inch balls. - Place on greased baking pan.
- Bake for 30 minutes or until cooked through.
- To make sauce, melt butter in large skillet over medium heat.
- Add apples and cook for 2 to 3 minutes.
- Add rum; increase heat and cook until sauce is reduced by half.
- Add brown sugar, green bell pepper, cinnamon, crushed red pepper and mustard and bring to a boil.
- Boil for 1 minute.
- Add meatballs and stir to glaze well.
- Serve immediately or transfer to a slow cooker to serve.
