- 1 cup blended Maraschino Cherries
- 1 Tb Sriracha sauce
- 2 Tb soy sauce
- 2 Tb rice vinegar or ACV
- 2 Tb ketchup
- 1/4 cup Papa Jacks Steak & Chop Marinade
- 2 Tb black pepper
- 1 Tb onion powder
- 1 Tb garlic powder
- 1 tsp salt
- 1 (6 pound) bag frozen cocktail-sized meatballs
Directions
- Combine blended cherries, Sriracha, soy sauce, vinegar, ketchup, garlic powder, and onion powder in a small saucepan. Heat the sauce over medium heat, stirring occasionally, until everything is well-combined. Adjust seasoning to taste (add more Sriracha for extra heat, or more cherries for sweetness).
- Season thawed meatballs with the black pepper, onion powder, garlic powder, and salt and place in a slow cooker or smoker. Add Papa Jacks Steak & Chop Marinade and toss to coat. Pour Cherry Bomb Sauce over meatballs and stir. Cook on Low for 3 to 4 hours.