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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Tiny meatballs in a sweet-savory glaze of jelly and chili sauce make a festive hors d'oeuvre for a holiday party. Ingredients:
1 pound ground beef |
1/2 cup fine dry bread crumbs |
1/2 cup minced onion |
1/4 cup milk |
2 eggs, beaten |
1 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
1/4 cup crisco® vegetable oil |
1 (12 ounce) jar smucker's® concord grape jelly |
1 (12 ounce) bottle chili sauce |
Directions:
1. Combine first eight ingredients, mixing well; shape into 36 one-inch meatballs.
2. Cook in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
3. Combine grape jelly and chili sauce in a large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.
4. Place cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes stirring occasionally, until sauce is bubbly and meatballs are heated through.
5. Transfer glazed meatballs to a chafing dish or slow cooker. Serve with frilly toothpicks.
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