a delicious winter recipe. Potato mash or polenta can be used in place of the bread. Serve alongside a salad or steamed veggies.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- ½ cup dry bread crumbs
- ¼ cup milk
- ⅛ teaspoon ground black pepper
- 1 tablespoon snipped fresh parsley
- ⅓ cup minced onion
- 1 teaspoon salt
- 1 egg
- ½ teaspoon Worcestershire sauce
- ¼ cup shortening
- 1 (12 ounce) bottle chile sauce
- 1 ¼ cups grape jelly
Instructions
- In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
- Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
- Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
- Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.
Nutrition Facts
| Calories | 727 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 10 g |
| Sodium | 759 mg |
| Sugars | 66 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I wanted to try something new to make and this turned out amazing!
This is the identical recipe to Cocktail Meatballs I, except this one does not drain the meatballs after browning in the 1/4 cup of fat. This method may save a minute or two, but left the sauce greasy. Go to Cocktail Meatballs I and leave your positive rating there so as not to misguide a first timer on these.
I made these meatballs for Christmas Eve they were a success. The only thing I change I used veal,pork and beef. The rest was the same I would do it again .
good meatballs.
I used venison and made big meatballs. I excluded the glaze this recipe creates and threw these into a crockpot with barbecue sauce. Super super good, and the excess froze well.
Really good, even tho I waaaaay overcooked them. Sauteed the onion + some garlic til translucent, used extra Worcestershire, +some A1 sauce. Baked the meatballs in oven for about 20 minutes then on stove top w/ sauce for too long. Next time I’m going to try w/ apricot jam since I always have that (and never have grape jelly) – should be just as good, yes?
Used to make this recipe years ago, its very delicious. I had to learn to substitute half the cocktail sauce with ketchup because it gave some people heartburn including myself, but was still just as delicious.
Great flavor! Next time will double meat mixture; 1 1/2 X the glaze then simmer in slow-cooker.
Made these last night, YUM! Got premade meatballs cooked them in the oven then threw them in the crockpot with the sauce. Turned out great! Threw them back in the crockpot this morning, they’ll be ready in time for the 49ers game!! Thanks!!!
I have been making these meathballs for years, first for my children and now my grandchildren. I also bake them instead of frying them and now I use ground turkey or chicken. Putting them in a crock pot after baking gives the meatballs the best flavor, I find.
Awesome, my husband ate until they were gone! Had plans of left overs for the next day and there weren’t any left after that meal!
No time to make meatballs – I used frozen meatballs, put them in a crockpot, poured the sauce over and cooked on low until party time … this gets rave reviews every time!
Got a wild craving for this so I made them for dinner. Only change was I used fresh bread-crumbs from a loaf of homemade bread somebody forgot to wrap up properly. HUGE hit. No matter what I thought of them (I loved them) my picky kiddo ate 10 of them and that’s 5 stars no matter what!
This is awesome, works in slow cooker to heat up and keep warm. Can also use whole berry cranberry sauce, instead of grape jelly.
I didn’t actually get to try one because I took them to a potluck and they were gobbled up instantly. Guess that means they were good.
I made these with gluten-free bread crumbs, for my husband who has celiac disease and they were wonderful. No one knew the difference. The only changes I made were that I baked the meatballs for 20 minutes to brown them and then placed them in the Crock-Pot for 3 hours. I also added a can of cranberry sauce instead of the grape jelly.
These were very easy to fix and there was plenty of sauce too. The sauce was really sweet and a little spicy, but mostly sweet. My meatballs came out dry, but it may have been the super lean ground beef I used, maybe a less lean blend would have worked out better? The meatballs were really tasty without the sauce and would work with any variety of sauces. These didn’t make our favorites so I probably won’t make them again as is. Too sweet for me.
I made the meatballs and froze them until I was ready to use. After thawing, I made the sauce and served in a croq pot. Everyone loved them and people requested the recipe.
These are great! and so easy. I make the sauce in two batches one with less jelly(a little more spicy) for the adults,set aside, next with more jelly (more sweet)for the kids.
These are great!! Everyone loves these. I just buy frozen meatballs and put in a crockpot with the sauce. Super easy and yummy!!
Made a whole lot of these for a big party at church, warmed them in a slow cooker. Many compliments.