Cocktail Meatballs

  • ·         2 pounds ground beef
  • ·         2 large eggs
  • ·         1/4 cup ketchup
  • ·         1 tablespoon Worcestershire sauce
  • ·         1 cup plain breadcrumbs
  • ·         1/3 cup onion, finely chopped or grated
  • ·         16.5 ounces grape jelly
  • ·         13.5 ounces chili sauce (adjust to suit your tastes/heat preference)
  • ·         2 tablespoons brown sugar
  • ·         2 teaspoons white vinegar 

1.    Preheat oven to 350°F. Like a baking sheet with parchment paper. Set aside.

2.    In a large bowl, mix together the beef, eggs, ketchup, Worcestershire sauce, breadcrumbs and onion. Use a small cookie scoop (1 1/2 tablespoon capacity) to roll into small meatballs. (Arrange onto prepared baking sheet as you go.)

3.    Bake in preheated oven for 20 to 25 minutes, turning once while cooking.

4.    While meatballs are cooking, combine the sauce ingredients in a large skillet or a slow cooker on low heat. Stir to blend, then add the meatballs. Simmer for 1 hour before serving.

OPTIONAL: Transfer to slow cooker bowl and set to 'keep warm' setting to enjoy warm meatballs through the evening. Makes about 50 meatballs.

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