Meatballs with Grape Jelly and Chili Sauce
Meatballs with grape jelly and chili sauce sounds like a crazy combination but melds into a delicious appetizer when prepared on the stovetop or in a crockpot.
- 2 pounds ground beef
- 1 cup breadcrumbs
- 6 tablespoons milk
- 2 eggs
- 1/2 cup grated parmesan
- 1/4 cup parsley finely chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 24 ounces chili sauce
- 1 cup grape jelly
- 1/4 teaspoon fresh ground black pepper
- 1 dash cayenne pepper (optional)
Prepare the meatballs by combining all of the ingredients in large bowl and mixing together with your hands.
Tip: I often separately combine the wet ingredients with the seasonings to ensure even distribution, prior to mixing it with the ground beef.
Form meatballs by scooping out 1-2 tablespoons of meat mixture then forming into a ball by rolling between your hands. This will yield -24-48 meatballs depending on the size.
Cook the meatballs in a 350 degree oven for 20 minutes then combine with the sauce, or simmer them in a large saucepan with the sauce until cooked through.
Place the jelly, chili sauce, and seasonings in a saucepan and simmer on medium-low for 15 minutes, or until slightly thickened.
Serve with meatballs in the sauce.
Calories: 601kcal | Carbohydrates: 57g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 1886mg | Potassium: 728mg | Fiber: 6g | Sugar: 31g | Vitamin A: 772IU | Vitamin C: 17mg | Calcium: 159mg | Iron: 4mg