Ingredients
- 2 lb lean ground beef or ground turkey
- 1/2 cup seasoned bread crumbs
- 1 tsp onion salt
- 1 tsp dried oregano leaves
- 1 tsp garlic salt
- 1 egg slightly beaten
- 1/2 cup parmesan cheese
- 1/4 cup sour cream*
- 1 cup heinz chili sauce usually on the top shelf by ketchup
- 1 cup red currant or grape jelly
- 1/2* cup water
Preparation
Step 1
Stove Top Instructions
Combine beef/turkey, bread crumbs, egg, onion salt, milk, garlic salt , oregano to form bite size meatballs. Brown meatballs in alittle oil and drain excess fat. (You can also bake meatballs in oven 350 for about 10-15 minutes) Use your ice cream scooper to make larger uniform meatballs.
Brown on all sides, but since you will be simmering in the sauce for 20 minutes they don't need to be cooked through yet. I let them cook for a little bit to try and get as much fat out as possible.
In separate bowl combine chili sauce, jelly, and water pour over meatballs in the fry pan. Heat stirring occasionally until jelly is melted. Simmer for 10-15 minutes until sauce has thickened. Serve with rice, or as appetizer in chaffing dish or fondue pot.
Pressure Cooker Instructions
Combine beef/turkey, bread crumbs, egg, onion salt, milk, garlic salt , oregano to form bite size meatballs. Loosely pack them into instant pot.
In separate bowl combine chili sauce, jelly- pour over meatballs and seal lid. Cook High 10 minutes, quick release. Simmer on saute setting if you want your sauce to thicken.
* you can use sour cream or milk. I prefer sour cream but many traditional recipes call for milk. Sour cream is my secret ingredient to both meatballs and meatloaf. It keeps the meat from drying out during the cooking process. Creates the perfect texture!