Welcome to the kickoff cocktail party to mark the beginning of the Vegan Month of Food (or VegMoFo, if you prefer). I've brought
party meatballs.
1 bottle chili sauce (the kind in the little squat jar, not to be confused with hot sauce! This is an old-fashioned condiment closer to ketchup.)
2 Tbsp. lemon juice
6 oz. grape jelly
1 bag frozen vegan meatballs (I use the ones from Trader Joe's)
Bring the chili sauce mixture to a boil. Add meatballs. Now at this point my Great Aunt Hazel and I part company on the directions. She says to cover the pan and simmer for 45 minutes, stirring several times. Then to refrigerate overnight. Then reheat the next day.
Keep in mind that she is starting with raw meat. While I'm sure that letting the meatballs sit in the sauce overnight would really infuse them with flavor, soy meatballs will certainly not stand up to 45 minutes of simmering. And I have never planned far enough ahead to let them sit overnight. Let me know how it goes if you try it. I, on the other hand, simply simmer the meatballs until my cocktails are ready. Then I eat them.
Though, as Your Vegan Mom, I have to recommend that you share because really it's kinda gross to eat six ounces of grape jelly and a jar of chili sauce all by yourself.
