Grape Jelly Meatballs II Recipe - Cooking Index
Grape Jelly Meatballs II Recipe - Cooking Index
| Meatballs | ||
| 2 lbs | 908g / 32oz | Lean ground beef |
| 1/4 cup | 59ml | Potato - peeled, grated |
| 1 | Egg | |
| 1 | Onion - grated (small) | |
| Bread crumbs | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Sauce | ||
| 1 | Heinz chili sauce - (13 oz) | |
| 1 | Grape jelly - (5 oz) | |
| 1 | Worcestershire sauce |
Combine first 4 ingredients in large bowl and mix well. Add enough breadcrumbs to make meatballs the proper consistency; if the mixture becomes too dry and crumbly, add a little milk and continue. Season with salt and pepper. Form into small meatballs.
Brown meatballs, a few at a time, in a large skillet over medium-high heat. If meat is very lean, you may need to add a bit of oil to your skillet.
Blend sauce ingredients and pour over meatballs. Cover and simmer about 30 minutes, stirring occasionally or, transfer meatballs to a crockpot. Add sauce, stir to coat, cover and cook on LOW for 6 to 10 hours.
This recipe yields about 100 meatballs.
Source:
Waldine Van Geffen on http://www.prodigy.net Food BB
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