Cocktail Meatballs I

Cocktail Meatballs I

243

"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 h 10 m {{adjustedServings}} servings 458 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

243
  1. 325 Ratings

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The only way I can give this four stars is after MAJOR changes to this recipe. First, a teaspoon of salt is unnecessary, I left it out entirely (Worcestershire is salty enough). I also left out ...

This is soo easy!! I cheat though and use frozen meatballs, put them in a crockpot w/the chili sauce and grape jelly and just let them heat in the crock pot on low. Really nice snack. :)

Wonderfully tangy meatballs. I bake (rather than fry) the meatballs on a cookie sheet up to 2 weeks ahead of time and freeze them. On the day I am serving them, I dump the chili sauce and grap...