Cocktail Meatballs I

« Simple meatballs with an unusual chili sauce/grape jelly coating. Quite a combination of tastes and textures. Note: After cooking, I like to keep the meatballs warm in a slow cooker until ready to serve. »


  • 1 pound ground beef
  • 1/2 cup dried bread crumbs
  • 1/3 cup chopped onion
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1/4 cup shortening
  • 12 fluid ounces tomato-based chili sauce
  • 1 1/4 cups grape jelly


Prep : 25  m   Cook : 40  m   Ready In : 1  h 10  m


  1. 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.
  2. 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.
  3. 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.
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