It is that time of year when you might be hosting a party or responsible for taking a dish to a gathering. Meatballs and more specifically Armadillo Balls are a perfect choice. They are easy to prepare and to keep warm for extended periods of time without becoming too dry.

When it comes to meatballs there are about as many different names as there are countries. In Portugal and Brazil, meatballs are referred to as 'almôndegas'. In Italy, polpette are generally made from beef, pork or turkey and eaten as a main course or in a soup. In Germany, Frikadelle or Klopse can include anchovies or salted herring. In Finland, lihapullat can even be made with Reindeer.

So, what are Armadillo Balls?


Armadillo Balls with Cranberry Datil Sauce are a perfect choice for a party appetizer. Easy to make. Using your Crock-Pot, they are simple to cook and keep warm without getting dry.


Ingredients

Armadillo Balls

• 1 pound ground beef
• ½ cup Chipotle Ketchup. Use regular ketchup if you don't have Chipotle.
• 1/3 cup onions, diced
• 1/3 cup breadcrumbs. Note – 1/3 cup will make soft meatballs. If you prefer the more traditional firm texture, then use 2/3 cup breadcrumbs. You can also brown the meatballs in a frying pan prior to cooking in the crock pot/oven.
• 1 tablespoon Bourbon Molasses Dry Rub
• ¼ teaspoon Cracked Pepper
• 2 cloves of garlic, minced
• ½ teaspoon Kosher salt

Cranberry Datil Sauce

• 2 jars Minorcan Cran-Datil Pepper Jam
• ½ cup chili sauce
• 3 tablespoons brown sugar

Procedure

1.  Mix cranberry datil sauce ingredients in a pan.

2.  Place on stove, stir and heat on medium until Cran-Datil Pepper Jam is melted.


3.  In a separate bowl mix the Armadillo Ball ingredients. Mold ground beef mixture into 1 to1.5 inch balls.


4.  Place Armadillo Balls in a Crock-Pot.


5.  Set Crock-Pot on high and add Cranberry Datil Sauce.

6.  Cook for 1 hour or until Armadillo Balls are done.