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1 pound beef ; ground
1/3 cup onions ; chopped
12 fluid ounces chili sauce ; tomato based
1 1/4 cups grape jelly
1 tablespoon canola oil
1/2 cup bread crumbs
1/4 cup milk
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1 teaspoon salt
1 medium egg(s) ; beaten
Submitted by ellie7
These meatball appetizers have a grape jelly and chili sauce glaze.
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
- Combine ground beef, bread crumbs, milk, egg, salt, Worchestershire sauce, black pepper, and onion in a large bowl. Mix together well, and shape into 1 inch meatballs.
- Heat oil in a large skillet. Add the meatballs and cook for 5 to minutes, turning frequenty, until browned.
- Remove meatballs and drain on paper towels.
- Add the grape jelly and chili sauce to the skillet and heat, stirring, until melted together.
- Return the meatballs to the skillet and stir until the meatballs are coated with the jelly glazed.
- Reduce heat to low and simmer uncovered for 30 minutes.
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