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