Home / Recipes

Blog - Recipes

Memorable Cocktail Meatballs

Memorable Cocktail Meatballs


*JAVA SAUCE, sweet molasses and espresso

*Brewed coffee

*Your favorite "store made" frozen meatballs, precooked

This recipe could not be easier or more JAVALICIOUS!

I use a 2 quart crock pot which will hold appx. 2 lbs. of 1/2 oz meatballs (appx. 70). Turn your crockpot to low, add just enough brewed coffee to cover the bottom and than add your meatballs.  Let cook until heated through. This takes about 2 hours. Then, pour off any liquid which has cooked out and add 1/2 bottle of JAVA SAUCE and you are ready to serve after a few minutes to heat the sauce through. Keep your crockpot set on warm as not to dry out the meatballs too quickly.

For a change of pace, try the same technique with cocktail wieners or smoked sausages.

Other sauce options to try:

JAVA MOP: tangy tomato, coffee and a little spicy zing!

JAVA ONE: savory coffee-based steak sauce

Sweet & Savory Java Spiced Nuts

Sweet & Savory Java Spiced Nuts


  • Vegetable cooking spray
  • 1 egg white
  • 1 cup roasted and salted almonds
  • 1/2 cup pecan halves
  • 1/2 cup roasted and salted cashew nuts
  • 1 cup walnut halves
  • 1/3 cup granulated cane sugar*

         (You can also use granulated brown sugar or raw sugar for a variation in taste and texture) 

  • 2 tablespoons JAVA RUB Fruit, Dessert & More*

        (Our Fruit, Dessert & More JAVA RUB creates a traditional spiced nut.  If you are adventurous with your flavor profiles, try JAVA RUB Pork, Poultry & More or JAVA RUB Mocha Java Mole for a more savory spiced nut)



Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.

 In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar and JAVA RUB. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes and toss every 15 minutes until golden and fragrant. Cool for 1 hour.

 Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls. These nuts are great to have on hand for a quick snack. They will keep for several weeks when stored in an airtight container.