### Step-by-Step Instructions

**1. Prepare the Mini Caprese Skewers:** * Thread a cherry tomato half, a fresh basil leaf (folded), and a mozzarella ball onto each skewer. Repeat with the other tomato half and basil leaf. * Arrange on a platter and drizzle lightly with balsamic glaze just before serving.

**2. Prepare the Spicy Mango Salsa Shrimp Bites:** * In a medium bowl, combine finely diced mango, red onion, minced jalapeño, and fresh cilantro. * Add the lime juice and salt to taste, mixing gently. * Arrange cooked shrimp on a serving platter. Top each shrimp with a spoonful of the mango salsa. * Serve with tortilla chips or cucumber slices on the side.

**3. Prepare the Decadent Spinach Artichoke Dip:** * Preheat oven to 375°F (190°C). * In a large mixing bowl, combine softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, sour cream, minced garlic, and red pepper flakes (if using). Mix until smooth. * Stir in the thawed and squeezed dry spinach and chopped artichoke hearts. Season with salt and black pepper. * Transfer the mixture to an oven-safe baking dish. * Bake for 20-25 minutes, or until bubbly and lightly golden brown. * Serve hot with crusty bread, pita chips, or vegetable sticks.

**4. Prepare the Sweet & Savory Meatballs:** * In a large bowl, combine ground beef, beaten egg, breadcrumbs, chopped onion, milk, salt, and black pepper. Mix gently until just combined (do not overmix). * Roll the mixture into small, bite-sized meatballs. * Bake the meatballs in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through. Alternatively, pan-fry or air-fry them until browned and cooked. * In a slow cooker or large pot, combine BBQ sauce and grape jelly. Stir until well combined. * Add the cooked meatballs to the sauce, ensuring they are fully coated. * Cook on low in a slow cooker for 2-3 hours (or simmer gently on the stovetop for 30 minutes), stirring occasionally, until the sauce is hot and bubbly and the flavors have melded. * Serve warm, perhaps with toothpicks for easy serving.

**5. Prepare the No-Bake Mini Cheesecakes:** * In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottoms of mini muffin liners or small dessert cups (about 1 tablespoon per cup). Chill for at least 15 minutes. * In a large bowl, beat softened cream cheese until smooth. Gradually beat in powdered sugar, vanilla extract, and lemon juice until well combined and fluffy. * In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. * Spoon or pipe the cheesecake filling over the chilled crusts. * Refrigerate for at least 4 hours, or preferably overnight, until set. * Top with assorted berries or fruit compote just before serving.