Maple Habanero Meatballs

1 bag 52 count 1/2 oz Swedish meatballs
1 cup apricot jam
2 cups barbeque sauce
1 to 2 Tbsp Halladay's Maple Habanero Dip Mix
Mix all ingredients well. Heat in slow cooker or on the stove until heated through.
Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
1 bag 52 count 1/2 oz Swedish meatballs
1 cup apricot jam
2 cups barbeque sauce
1 to 2 Tbsp Halladay's Maple Habanero Dip Mix
Mix all ingredients well. Heat in slow cooker or on the stove until heated through.
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. orange juice
1 cup barbecue sauce
1 to 2 Tbsp maple syrup, optional
1 (1 lb.) bag frozen cocktail sized Swedish style meatballs, defrosted
Combine seasoning, juice, barbeque sauce and syrup; heat in small saucepan. Add meatballs and heat through. Serve warm.
For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
1/4 cup breadcrumbs
1 Tbsp. Halladay's Garlic Chipotle Dip and Seasoning Blend
1/2 cup mushrooms, chopped
Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.
For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay's Garlic Chipotle Seasoning
Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.
1 small zucchini, shredded
1 lb. ground turkey
1/2 cup onion, finely diced
1 egg
1 Tbsp. olive oil
8 oz. mushrooms, finely diced
2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 cups marinara sauce added to 1/4 cup water
1 cup mozzarella, shredded
Baguette or bread of choice, thinly sliced and toasted
Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.
1/4 cup unsweetened almond milk
5 Tbsp. plain Greek yogurt
Juice of 1 lemon, optional
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1/2 cup yellow and orange bell pepper, sliced
1 lb. wheat pasta, cooked and drained
1 lb. shrimp, peeled and washed
Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.