Game Day Meatballs & Slam Dunk Sauces

Juicy and flavorful meatballs with three different sauces to dip in during the party: An easy, sweet and savory Brown Sugar Barbecue Sauce, a Honey Mustard Sauce and a yummy Sweet and Sour Sauce.

Serves: 30Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 30


  • 2 pounds ground beef
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 small onion, finely chopped
  • 1 cup or sleeve of cracker crumbs (butter or round crackers are best)
  • 2 eggs
  • 5 tablespoons vegetable oil or olive oil
  • 1⁄2 cup Raspberry Preserves
  • 1⁄4 cup Apple Cider Vinegar
  • 1⁄2 cup Honey
  • 1⁄2 cup Mustard
  • 1⁄2 cup ketchup
  • 2 tablespoons Brown Sugar
  • 1⁄2 cup Worcestershire Sauce


  • First, use a rolling pin and a sandwich zipper bag to crush the crackers. Mix ground beef, eggs, crushed cracker crumbs, salt, pepper and onion. Thoroughly mix everything together and shape into 1½” balls. Place the raw meatballs onto a foil-lined cookie sheet. Lining it with foil makes it easy to clean.
  • Heat oil in a skillet and add the meatballs. Brown in batches, and make sure they have room to fry to avoid steaming. Allow them to brown on all sides for 4 minutes, and then place back onto the foil-lined cookie sheet.
  • Bake in a preheated 350°F oven for 15 minutes.
  • Remove and place meatballs into a slow cooker or warmer, and set aside.
  • For the Sweet and Sour Sauce, mix raspberry preserves with apple cider vinegar, adding salt and black pepper to taste. Serve in a small dipping bowl.
  • For the Brown Sugar Barbecue Sauce, mix the Worcestershire sauce, ketchup and brown sugar, adding salt and pepper to taste. Serve in small dipping bowl.
  • For the Honey Mustard Sauce, mix honey and mustard, adding salt and pepper to taste. Serve in a small dipping bowl.
  • Serve the three dipping sauces next to the slow cooker of meatballs with fun toothpicks. Enjoy!