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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Simple meatballs with an unusual chili sauce/grape jelly coating. Quite a combination of tastes and textures. Note: After cooking, I like to keep the meatballs warm in a slow cooker until ready to serve. Ingredients:
1 pound ground beef |
1/2 cup dried bread crumbs |
1/3 cup chopped onion |
1/4 cup milk |
1 egg |
1 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon ground black pepper |
1/4 cup shortening |
12 fluid ounces tomato-based chili sauce |
1 1/4 cups grape jelly |
Directions:
1. In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
2. In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
3. Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
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