Secret to popular and praised meatballs is in the sauce

When Pat Kelly goes to large family gatherings, he often brings Jimmy’s Balls.

(Editor’s note: We’ll pause for a moment to let you snicker.)

The secret to the popular and praised meatballs is in the sauce. Kelly usually uses a 5-pound bag of frozen meatballs, which cuts prep time.

According to Kelly, the recipe came west with a co-worker, who obtained it while he was living in Florida. Kelly said he often brought Jimmy’s Balls to company potlucks when he was working as well as at least one Thanksgiving dinner, where “they were gone quickly.”

They might make a good addition to a tail-gate or football viewing party, too.

Kelly said he thinks they’re a hit because of the sweet-and-sour taste “does not burn out your tonsils” but does pack a bit of heat.

“The taste of gingersnaps lingers as a great aftertaste,” said Kelly, who suggested renaming the recipe.

“Maybe you better change the name to Jimmy’s or Pat’s Party Balls – or whatever fits,” he said.

Jimmy’s Balls

From Pat Kelly of Spokane

1 (5-pound) bag frozen meatballs

2 ¼ cups ketchup

1 cup datil pepper sweet chili hot sauce

1 1/2 cups water

8 tablespoons Worcestershire sauce

3/4 cup white vinegar

3 tablespoons lemon juice

1 1/2 cups packed brown sugar

2 teaspoons of dry mustard

10 gingersnap cookies crushed

Add frozen meatballs to a slow cooker and set on high. Combine all other ingredients in a large pot, cook over medium heat to dissolve sugar and gingersnaps, about 10 to 15 minutes, stirring occasionally. Pour sauce over the meatballs in the slow cooker and leave on high until meatballs are hot in the center, about 4 hours.