The combination of sweet
grape jelly and tangy-hot chili sauce makes an intriguing sauce
for classic meatballs. Serve at your next party.
Meatballs
in Chili-Grape Jelly Sauce
- 1 (16-ounce) bottle chili
sauce
1 (16-ounce) jar grape jelly
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
1/2 cup tomato ketchup
1 large egg, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
- In a large skillet, combine
chili sauce and grape jelly and heat over medium-low heat until
melted and well combined.
- Combine beef, bread crumbs,
ketchup, beaten egg, onion, salt and pepper in a large bowl.
Form into meatballs 1 to 1 1/2-inches in diameter. Add to skillet,
turn gently to coat, cover and simmer on low for 1 hour.
- Serve warm.
Makes 6 servings.
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