Without the MSG and additives found in commercial versions, vegetable stock for all of your requirements. This aids in utilizing any leftover fruit and vegetables. Nothing is wasted. Any leftover vegetables should be added. Green bean ends and any other “unwanted” exterior veggies I receive from cooking are used, and I store them in a bag in the refrigerator until I make stock again. Even the peels from turnips and sweet potatoes are ideal for stock. Nothing should be discarded.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 16 meatballs |
Ingredients
- 1 pound ground beef
- ½ cup dried bread crumbs
- ⅓ cup chopped onion
- ¼ cup milk
- 1 egg
- 1 teaspoon salt
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon ground black pepper
- ¼ cup shortening
- 12 fluid ounces tomato-based chili sauce
- 1 ¼ cups grape jelly
Instructions
- In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
- In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
- Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 1038 mg |
| Sugars | 38 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this one and plan to make it for the family at some time.
I used half each ground beef and turkey, used powdered onion, garlic and Italian seasoning instead of chopped onions, everything else was the same. Then I pre-made and cooked the cocktail sized meatballs using Ghee, then bagged and refrigerated them for the next day’s potluck. The day of I used my Insta Pot on Sauté mode and combined a 4 berry jam and tomato based habanero salsa and cooked for a few minutes, then added the cold meatballs; after 10 minutes or so, they were warmed through and sauce was incorporated. Then I put my Insta Pot on slow-cook mode and wow, delicious! Got so many compliments “best meatball I’ve ever had” was the common theme. Thanks Allrecipes for an easy and tasty meatball recipe!
Sweet and tangy meatballs. My brother taught me to do a jar of jam or jelly with a bottle of hot sauce (he uses a shot of alcohol as well) with frozen meatballs. Our favorite is apricot with habanero. Just throw them in with the meatballs in a crockpot , viola you have a wonderful meatball with juices to pour on top of your side, spinach mashed potatoes is our choice.
Easy to make and the kiddos enjoyed them! Definitely will make again!
I used BBQ sauce instead of the chili sauce, I was afraid it might be too spicy with the chili sauce.
Very easy to make – made a great appetizer for our gathering- no leftovers!
A good reliable appetizer; a little tedious to make the small sized meatballs, but they are tasty and easy to cook.
Yum ! Kids and adults loved them… what else matters
I made it per the recipe. Lots of compliments!
It was quick and easy. I made a plate for appetizers for 5 people and hoped there would be leftovers to take home…but they didn’t make it. Should have made more.
These were good, a popular recipe that everyone likes. Easy enough to make up ahead of time, freeze and serve in a crock pot.
This is delicious exactly as written! And I will likely adapt the meatballs to other dishes. They were “simple” but really tasty. No changes were made – nor did they need to be. My family enjoyed for Christmas Eve buffet – none were left.
These were absolutely *delicious* for my first time making meatballs!! A couple of notes though: definitely do NOT overmix the meat with the breadcrumb mixture. I was wondering why the meatballs tasted quite HEAVY and this is why. Nothing is mentioned in this recipe about it, I just came across that note in a completely different meatball recipe and it makes sense. They are still quite tasty, but that is just an important note. Second, I followed Amydoll’s notes to make these which were all spot on except for not adding add’l salt. I left out the salt like she said, but the cooked meatballs ended up tasting a little bland, so I had to add on salt to the crockpot after the fact. You definitely do NOT need to add a full TEASPOON, maybe 1/2 tsp, but I did think it needed more, and that the worchestshire wasn’t enough salt. Other than that, I subbed onion powder for actual onion, and baked instead of fried. It took a lot for me not to finish these on my own before the guests arrived!! The sauce makes them soooo tasty!!! Who knew grape jelly would add such a great flavor?!? Thank you for this WONDERFUL recipe!!
I used frozen meatballs from Costco- just put them in the crock pot with the jelly and chili sauce and let it all cook. I did add a bit of mustard and Worcestershire sauce as someone recommended. It was an easy and delicious recipe that everyone at the party enjoyed.
Easy and delish! I did add a tablespoon of white vinegar, but I think that was needed due to the chili sauce that I used.
This is the classic cocktail meatball recipe for the “sauce.” I use frozen meatballs (Homestyle, not Italian).
too sweet with the grape jelly
My husband loved this and really….. what else matters? Any food that avoids the “grumpy” is a winner!
used graham crackers instead of bread crumbs
I’ve been making these for years and they are a favorite with all my family. It is well worth the trouble to make your own meatballs rather than using frozen so use your own favorite meatball recipe. I also bake mine at 350 rather than fry, much healthier. Then just melt the grape jelly and chili sauce and add the meatballs. The slow cooker is a great way to keep them warm.
I’ve had this recipe for at least 20 years!