Fantasy Football Meatballs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cocktail meatballs are adored by armchair quaterbacks and hostesses across Canada. They're scrumptious, simple to make and easy to keep warm and serve from a crock pot. This recipe simmers juicy meatballs in a tangy sweeet and sour glaze made from grape jelly and chili sauce. Ingredients:
1 lb ground beef |
1/2 cup dry breadcrumbs |
1/2 onion, minced |
1/4 cup milk |
2 large eggs, beaten |
1 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon pepper |
1/4 cup crisco vegetable oil |
1 1/4 cups smucker's pure concord grape jelly |
1 1/4 cups chili sauce |
2 tablespoons vinegar or 2 tablespoons lemons, sauce |
Directions:
1. FOR THE MEATBALLS: In a large bowl, combine beef, breadcrumbs, onion, milk, eggs, salt, Worcestershire sauce, and pepper. Mix well. Shape into 36 one-inch meatbals.
2. Heat oil in a large skillet over medium heat. Add meatballs (in batches if necessary) and cook 8-10 minutes, turning, until browned. Drain on paper towels. Pour off excess oil.
3. FOR THE SAUCE: In the same skillet, combine grape jelly, chili sauce and vinegar. Cook over medium heat, stirring until well combined, about 3 minutes.
4. Place browned meatballs over sauce, spooning sauce over to coat meatballs. Cover, simmer 12-15 minutes, stirring occasionally until sauce is bubbly and meatballs are cooked through.
5. Transfer glazed meatballs to a serving dish.
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