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02-18-2011, 10:45 AM
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#1
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Senior Cook
Join Date: Feb 2011
Location: Michigan
Posts: 264
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Cocktail meatballs
1 pound ground beef (I use chuck), 1/2 cup dry bread crumbs, 1/3 cup finely chopped onion, 1/4 cup milk, 1 Tablespoon parsley, 1 teaspoon salt, 1/2 teaspoon worcestershire, 1/8 teaspoon pepper, 1 egg.1 bottle (12 oz) chili sauce, 1 jar grape jelly. Mix all ingredients except chili sauce and jelly. Shape into 1-inch balls. Cook on parchment covered baking sheet at 325* for 10-12 min. Heat chili sauce and jelly in large pot or use a slow cooker. Add meat balls. Stir until coated. Simmer on low for 30 min. Serve hot. (I always like to precook the meatballs before adding to pot). They will not be overdone. 
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02-18-2011, 01:04 PM
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#2
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Senior Cook
Join Date: Jan 2008
Location: W.KS
Posts: 389
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Your late!  The super bowl is over and K-State already spanked KU. What is wrong with you?!  
Sounds good, LAJ, saved it. we need a "thumbs up" smiley or just a thumbs up.
How about some pix, too! 
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02-18-2011, 01:33 PM
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#3
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Senior Cook
Join Date: Feb 2011
Location: Michigan
Posts: 264
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Thanks, BigAl. I am not big on ground beef with sauce on it but these are good. Especially in a crockpot or chafing dish for get togethers. Hey. theres always the Stanley Cup..
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02-18-2011, 06:55 PM
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#4
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Master Chef
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 9,068
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I'm thinking spaghetti and meatballs.
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If you can't see the bright side of life, polish the dull side.
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02-18-2011, 07:12 PM
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#5
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Head Chef
Site Moderator
Join Date: Jan 2011
Location: Peyton, Colorado
Posts: 1,760
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Quote:
Originally Posted by LAJ
Thanks, BigAl. I am not big on ground beef with sauce on it but these are good. Especially in a crockpot or chafing dish for get togethers. Hey. theres always the Stanley Cup..
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May need a lot of meatballs...not just one game like football! 
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No matter where I serve my guests, it seems they like the kitchen best!
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02-18-2011, 08:44 PM
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#6
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Master Chef
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 5,994
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Quote:
Originally Posted by BigAL
Your late! The super bowl is over and K-State already spanked KU. What is wrong with you?!
Sounds good, LAJ, saved it. we need a "thumbs up" smiley or just a thumbs up.
How about some pix, too! |
We have a thumbs up to a post, but apparently no thumbs up smiley.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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02-19-2011, 04:54 AM
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#7
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Master Chef
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 9,068
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If you can't see the bright side of life, polish the dull side.
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02-19-2011, 07:39 AM
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#8
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Senior Cook
Join Date: Feb 2011
Location: Michigan
Posts: 264
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GO Wings!
Hope you all try the meatballs.
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02-24-2011, 09:54 AM
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#9
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Head Chef
Join Date: Mar 2008
Location: Wisconsin, US
Posts: 1,530
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Laj,
I've made these before--they are always so good.
I've also used the sauce recipe and put baked/fried chicken wings and legs in the slow cooker, it's good with chicken too.
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02-24-2011, 10:15 AM
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#10
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,765
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Quote:
Originally Posted by LAJ
1 pound ground beef (I use chuck), 1/2 cup dry bread crumbs, 1/3 cup finely chopped onion, 1/4 cup milk, 1 Tablespoon parsley, 1 teaspoon salt, 1/2 teaspoon worcestershire, 1/8 teaspoon pepper, 1 egg.1 bottle (12 oz) chili sauce, 1 jar grape jelly. Mix all ingredients except chili sauce and jelly. Shape into 1-inch balls. Cook on parchment covered baking sheet at 325* for 10-12 min. Heat chili sauce and jelly in large pot or use a slow cooker. Add meat balls. Stir until coated. Simmer on low for 30 min. Serve hot. (I always like to precook the meatballs before adding to pot). They will not be overdone. |
My mom started making that sauce for meatballs waaaaaaaaaaaay back in the early 50's. So easy. and still so good. Only problem now is finding quality bottled products that aren't half HFCS! 
There were no "slow cookers" back then, but they were kept hot during service in an attractive chafing dish. (Mom had a copper one that guess who got to keep polished?  )
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Wine is the food that completes the meal.
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Cocktail meatballs
LAJ
1 pound ground beef (I use chuck), 1/2 cup dry bread crumbs, 1/3 cup finely chopped onion, 1/4 cup milk, 1 Tablespoon parsley, 1 teaspoon salt, 1/2 teaspoon worcestershire, 1/8 teaspoon pepper, 1 egg.1 bottle (12 oz) chili sauce, 1 jar grape jelly. Mix all ingredients except chili sauce and jelly. Shape into 1-inch balls. Cook on parchment covered baking sheet at 325* for 10-12 min. Heat chili sauce and jelly in large pot or use a slow cooker. Add meat balls. Stir until coated. Simmer on low for 30 min. Serve hot. (I always like to precook the meatballs before adding to pot). They will not be overdone.:chef:
3 stars
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could be used. I especially like the middle one.
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