Wednesday, September 1, 2010

Grape Jelly Cocktail Meatballs (or Little Smokies Sausages)

1 lb of ground beef
½ cup of bread crumbs
1/3 cup of onion, finely minced
¼ cup of milk
1 egg
1 tablespoon of fresh parsley
1 tsp salt
1/8 tsp pepper
½ tsp Worcestershire sauce
¼ cup of Crisco shortening
1 (12 oz) bottle of chili sauce
1 (10 oz) jar of grape jelly

Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.

Melt the shortening in a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly until all of the jelly has melted. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes.

To keep warm place into a chafing or warming dish, or deposit the whole skillet into a crock-pot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling.

(Cocktail Sausages: Substitute a pound of Oscar Mayer Little Smokies cocktail sausages for the ground beef; eliminate all other ingredients except for the chili sauce and grape jelly.)

(2009 Cookbook)

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