I found this recipe in the latest issue of my electric co-op magazine. It was posted by the MIO organization, Made in Oklahoma, the ingredients listed are Oklahoma companies. I have not listed the brand names. This is a great recipe for a prep day Friday so you don’t have to cook on Saturday. Be well and be blessed.

• 2 large Eggs, beaten
• 1/3 cup seasoned Breadcrumbs
• 3 Garlic cloves, minced or peeled and pressed
• 2 teaspoons BBQ seasoning (I used a mesquite seasoning blend)
• 2 pounds Ground Beef
• 1 (15oz) can Tomato Sauce
• 1 cup Chicken Broth
• ½ cup Tomato Jam (I used my home canned Tuscan Tomato Jam)
• ½ cup Jalapeño Jam ( I used my home canned Hot Pepper Jelly)
• ½ cup Brown Sugar
• ½ cup Bragg’s Apple Cider Vinegar
• ½ cup Pineapple Chunks
• 1 Green Pepper, chopped
• 1 Red Pepper, chopped

Preheat oven 375 degrees. In a large bowl combine eggs, breadcrumbs, garlic, and seasoning. Add the ground beef and mix until the ingredients are combined. Form into 1 inch balls.

Place on a cooking rack in a rimmed baking pan. This helps the meatballs from being soggy. Bake for 20 minutes.

While the meatballs are baking mix the sauce.  In a slow cooker combine tomato sauce, chicken broth, tomato jam, jalapeno jam, and apple cider vinegar.

Transfer the meatballs into the slow cooker. Cook for two hours. Add the pineapple and red and green peppers.  Can be served over rice.