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Potluck and Party Meatballs

Source of Recipe

From "Deep South Dish" by Mary Foreman


List of Ingredients

Meatballs:
â—¦ 1 pound ground beef
â—¦ ½ cup bread crumbs
â—¦ â…“ cup finely minced onion
â—¦ ¼ cup milk
â—¦ 1 large egg
â—¦ 1 Tbsp fresh parsley
â—¦ 1 tsp kosher salt
â—¦ ½ tsp Worcestershire
â—¦ ¼ cup olive, vegetable oil, or vegetable shortening

Sauce:
â—¦ 1 12-ounce bottle chili sauce
â—¦ 1 10-ounce jar grape jelly
â—¦ 1 to 2 Tbsp hot pepper jelly (optional)


Recipe

For the Meatballs:
Mix ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Shape into 1-inch balls. Heat oil in a large skillet, and brown meatballs. Remove meatballs from skillet, and set aside.

For the Sauce:
Pour off fat from skillet. Add chili sauce and jellies into skillet and heat, stirring constantly, until melted. Return meatballs to skillet and simmer, uncovered, about 30 minutes.

To keep warm, place into a chafing or warming dish, or crockpot, and keep covered on low, checking occasionally to make sure meatballs are not crumbling.


Makes about 24


â—¦ Slow Cooker Method:
Heat sauce on stovetop. Place heated sauce and prepared meatballs in slow cooker, and cook on high 2 hours, then another hour on low.

â—¦ Variation:
Try substituting jellied cranberry sauce or a small bottle of barbecue sauce in place of the grape jelly.