Cocktail Meatballs with Sweet and Tangy Sauce
"Savory, sweet, easy and delicious appetizer meatballs." Recipe submitted by Kathy Breed of Wauconda, Illinois.
1 pound lean ground beef
1/2 cup dry bread crumbs
1/3 cup finely chopped onion
1/4 cup milk
1 large egg, beaten
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1/4 cup vegetable shortening
1 (12-ounce) bottle chili sauce
1 (10-ounce) jar grape jelly
- Combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper in a large bowl. Shape into 1-inch balls.
- Melt shortening over medium-high heat in a large skillet. Brown meatballs on all sides and remove to paper-towel lined plate to drain. Drain fat from pan then add chili sauce and jelly to skillet. Stir constantly until jelly is melted. Add meatballs, stir to coat and bring to a boil. Reduce heat and gently simmer, uncovered, for 30 minutes. Serve hot.
Makes 8 servings.