Cocktail Meatballs (Betty Crocker)

By Addie

I have been making these Betty Crocker Cocktail Meatballs for over three decades (arghhhh!). Of course, I now make a few modifications;) I used home ground free range organic chicken (all the ground turkey at Wegman's had rosemary to which I am highly allergic). I used whole wheat breadcrumbs. I used Concord Grape organic fruit spread for the grape jam. And I made sure the chili sauce I used didn't have high fructose corn syrup (Nance's does not and is very tasty). Oh, and the eggs are free range organic. I just love these. Yum yum yum. Which is good since I'll be eating them for a while....

Ingredients

• MEATBALLS:
• 1 lb ground beef
• 1/2 cup dry breadcrumbs (I used Italian breadcrumbs)
• 1/3 cup onion, minced
• 1/4 cup milk
• 1 egg
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• ........................................
• SAUCE:
• 1 bottle (12-oz) chili sauce
• 1 jar (10-oz) grape jelly

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Mix all ingredients except sauce and jelly. When well mixed, shape into 1-inch meatballs. I used a melon baller to make perfect balls quickly.

2. Brown meatballs in skillet, pour off fat. Put into crockpot, add sauce and jelly. Cook on low for several hours.

Comments: This appetizer was the most requested at our Christmas parties. When John hunted deer I made over 500 meatballs each fall and used them all winter, but they were especially good in this appetizer.

Recipe Source: Betty Crocker