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Old 01-01-2006, 12:15 PM   #11
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Join Date: Jul 2004
Location: USA,Massachusetts
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I use exactly what you are thinking of using (Welches and Heinz). Like letscook said, you would never guess what the sauce is made of once you taste it. Like you, I was very skeptical when I first heard how to make it, but you will be pleasantly surprised once you taste it. Let us know what you think once you do it

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Old 01-01-2006, 12:27 PM   #12
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Location: Southern Illiniois
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I know it sounds strange, but the combination of chili sauce & grape jelly is great!
Here's a recipe...you can use the store-bought meatballs if you prefer.

Cocktail Meatballs

1 LBS hamburger
1/2 cup bread crumbs
1/3 cup onions -- minced
1/4 cup milk
1 egg
1 tablespoon parsley
1/8 teaspoon pepper
1/2 teaspoon worcestershire sauce
12 oz chili sauce -- (heinz)
10 oz grape jelly

Mix first eight ingredients and shape into one inch balls. Use a 13 by 9
pan and place one inch of water in it. Place meatballs in pan and bake at
350 for 45-60 minutes. Mix chili sauce and jelly and heat in a sauce pan on
the stove until they melt. Add meatballs to the sauce and heat about thirty
minutes, stir while heating sauce and meatballs. (I put mine in a crock pot.)

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Old 01-01-2006, 05:45 PM   #13
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Posts: 2,418
OK, we like hot stuff but I can't taste any tang in the Heinz-type chili sauce that most people use for this recipe.

Have had the stuff many times and kids adore it.

Agree though that the term chili sauce can include a lot of territory.

Just stick with the Heinz-type product (there are a lot of other brands) and you will be fine.

Although now that I think about it, I might just try making it with the high octane stuff.

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