Crockpot Party Meatballs
2 pounds ground beef
1 egg -- beaten
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain bread crumbs
1/4 cup grated onion
1 tablespoon on -- fresh parsley finely chopped
1/4 cup milk
1 jar grape jelly -- , (12-ounce)
1 bottle chili sauce -(12-ounce)
1. Prepare meatballs: In a large bowl, combine the ground beef, egg, salt, pepper, bread crumbs, onion, parsley and milk. Mix well. Form mixture into 1-inch balls. Arrange meatballs on a broiler tray and broil until brown, about 10-12 minutes. Remove from broiler and drain on absorbent paper. Meatballs may be refrigerated or frozen at this point for later use. If freezing, thaw meatballs before adding to sauce.
2. Prepare sauce: Place grape jelly in a large saucepan over low heat until melted. Add chili sauce and stir until combined and smooth. Increase heat and bring mixture to a boil. Add meatballs and simmer over low heat for 1 hour. Serve hot in a chafing dish or crock pot.
I think the crockpot meatballs with grape/currant jellies and cocktail sauce are the fastest to go. These freeze well (see below). There are variations (note currant jelly can be combined with grape). And, if I am using a good grade of meatballs, I simply add them to the jelly and let them cook without browning first. Be careful not to stir until they have begun to firm up in the sauce.
2 pounds ground beef
1 egg -- beaten
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain bread crumbs
1/4 cup grated onion
1 tablespoon on -- fresh parsley finely chopped
1/4 cup milk
1 jar grape jelly -- , (12-ounce)
1 bottle chili sauce -(12-ounce)
1. Prepare meatballs: In a large bowl, combine the ground beef, egg, salt, pepper, bread crumbs, onion, parsley and milk. Mix well. Form mixture into 1-inch balls. Arrange meatballs on a broiler tray and broil until brown, about 10-12 minutes. Remove from broiler and drain on absorbent paper. Meatballs may be refrigerated or frozen at this point for later use. If freezing, thaw meatballs before adding to sauce.
2. Prepare sauce: Place grape jelly in a large saucepan over low heat until melted. Add chili sauce and stir until combined and smooth. Increase heat and bring mixture to a boil. Add meatballs and simmer over low heat for 1 hour. Serve hot in a chafing dish or crock pot.
I think the crockpot meatballs with grape/currant jellies and cocktail sauce are the fastest to go. These freeze well (see below). There are variations (note currant jelly can be combined with grape). And, if I am using a good grade of meatballs, I simply add them to the jelly and let them cook without browning first. Be careful not to stir until they have begun to firm up in the sauce.
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