Fantasy Football Meatballs

Chef mariajane's Note:

Cocktail meatballs are adored by armchair quaterbacks and hostesses across Canada. They're scrumptious, simple to make and easy to keep warm and serve from a crock pot. This recipe simmers juicy meatballs in a tangy sweeet and sour glaze made from grape jelly and chili sauce.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Yield: 36 meatballs

• 1 lb ground beef
• ½ cup dry breadcrumbs
• ½ onion , minced
• ¼ cup milk
• 2 large eggs , beaten
• 1 teaspoon salt
• ½ teaspoon Worcestershire sauce
• ½ teaspoon pepper
• ¼ cup crisco vegetable oil

SAUCE

• 1 ¼ cups smucker's pure concord grape jelly
• 1 ¼ cups chili sauce
• 2 tablespoons vinegar or 2 tablespoons lemons , sauce

Directions:

1. FOR THE MEATBALLS: In a large bowl, combine beef, breadcrumbs, onion, milk, eggs, salt, Worcestershire sauce, and pepper. Mix well. Shape into 36 one-inch meatbals.
2. Heat oil in a large skillet over medium heat. Add meatballs (in batches if necessary) and cook 8-10 minutes, turning, until browned. Drain on paper towels. Pour off excess oil.
3. FOR THE SAUCE: In the same skillet, combine grape jelly, chili sauce and vinegar. Cook over medium heat, stirring until well combined, about 3 minutes.
4. Place browned meatballs over sauce, spooning sauce over to coat meatballs. Cover, simmer 12-15 minutes, stirring occasionally until sauce is bubbly and meatballs are cooked through.
5. Transfer glazed meatballs to a serving dish.