GRANDPA RAY'S SWEET & SPICY MEATBALLS
This recipe was handed down to me from my Grandpa Ray. He was the true cook of the family and most everything I learned came from him. When I started my first home, he was who I called every time I wanted to know how to cook something. This recipe is one that is always served at my Christmas Eve gathering.
Provided by Pattie Berriman @HunnyBerri
Categories Meat Appetizers
Number Of Ingredients 14
Steps:
- Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
- Heat the oil 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 pan and heat, stirring constantly until all of the jelly has melted. To kick it up a bit, stir in some hot pepper jelly.
- 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. Have toothpicks handy to spear meatballs with!
- *Can use frozen meatballs, although I have tried them and did not like the results. Also, you can use Lil' Smokies.
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