December 27, 2006
This is from a common recipe whipped out during the holidays. This variation is from the Heinz Website. Still not sure how Chili Sauce and Grape Jelly merge to make a great sauce, but there you are...
We have alot going on, so we are going to buy pre-made meatballs (the smaller ones). That makes this somewhat foolproof -
1-1/2 pounds lean ground beef
2/3 cup dry breadcrumbs
1 egg, slightly beaten
1/4 cup water
3 tablespoons minced onion
1 clove garlic, minced
1/4 teaspoon pepper
1 cup Heinz (or any other brand) Chili Sauce
1 cup grape jelly
(NOTE: It seems that the trick is equal parts of both elements of the sauce. Because of the weight difference, a 12 oz Chili Sauce jar is somewhat the same as 18 oz of grape jelly. It might make this a bit sweet to mix the two straight up, but that is what I am going to try! For five pounds of meatballs, I might double both).
Directions: Combine beef, bread crumbs, egg, water, onion, garlic, salt, and pepper. Form into bite-sized meatballs (about 60) using a rounded teaspoon for each. Place in shallow baking pan or jellyroll pan. Bake at 450 degrees in oven for 15 minutes or until cooked through. Meanwhile, in small saucepan, combine chili sauce and grape jelly. Heat until jelly is melted. Place well-drained meatballs in serving dish. Pour chili sauce mixture over meatballs, stirring gently to coat. Serve warm.
Variation: For a zestier sauce, substitute jalapeno jelly for grape jelly. Makes approximately 60 appetizers.