Appetizer or Entrée
Homemade or purchased meatballs
Fry or bake the cocktail meatballs
How to make cocktail meatballs
Heat the chili sauce and grape jelly in a large pan or skillet, stirring constantly, until the jelly is melted.
- 1 pound ground beef
- 1/2 cup dry bread crumbs
- 1/3 cup finely chopped onion
- 1/4 cup milk
- 1 tablespoon snipped parsley
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 1 egg
- 1/4 cup shortening (for frying)
- 1 jar (10 ounce) grape jelly
- 1 bottle Heinz chili sauce
Melt the shortening in a large skillet and cook the meatballs until nicely browned on all sides.
For baking the meatballs
Place the meatballs on a silicon mat or foil-lined, lightly greased baking sheet and bake 10-15 minutes depending on the size. I bake 2-inch size meatballs in a 400 degree oven for 15 minutes.
Making the sauce
Slow Cooker Method
Using frozen meatballs
If you’re using frozen meatballs, just add the frozen meatballs directly to the crockpot. There is no need to thaw them out beforehand. Pour in the chili sauce and grape jelly. Cover the crockpot and cook on LOW for 4 to 6 hours, or HIGH for 2 to 3 hours until the sauce is hot.
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