Prep 25 mins
Cook 30 mins
- 2 lbs lean beef, ground
- 1⁄4 cup potato, peeled, grated
- 1 egg
- 1 small onion, grated
- salt and black pepper, freshly ground
- 1 (13 ounce) bottle Heinz Chili Sauce
- 1 (5 ounce) jar grape jelly
- 1 dash Worcestershire sauce
- Sauce: 13 ounce bottle Heinz Chili Sauce 5 ounce jar grape jelly dash Worcestershire sauce Combine first 4 ingredients in large bowl and mix well.
- Add enough breadcrumbs to make meatballs the proper consistency; if the mixture becomes too dry and crumbly, add a little milk and continue. Season with salt and pepper.
- Form into small meatballs.
- Brown meatballs, a few at a time, in a large skillet over medium- high heat. If meat is very lean, you may need to add a bit of oil to your skillet. Blend sauce ingredients and pour over meatballs.
- Cover and simmer about 30 minutes, stirring occasionally or, transfer meatballs to a crock pot, and cook on low for several hours until done. Serve warm.
This sauce works great with little smokies and is quick and easy to make the morning of a "feed" day at work. Just put it all in a crock pot and plug it in. By lunch, it's a big hit.
LOTS of compliments when I made this sauce for a party and used it with cocktail sausages. I also added dried minced onion to the sauce.
As a professional chef, when I read recipes I usually can visualize the taste from the list of ingredients. This one, however, had me stumped. The recipe is dead easy and the results were surprisingly good. I would recommend this for a buffet at a party(with toothpicks for that 60's kitch feel). One adaptation I suggest is to increase the worcestershire and add cayenne or tabasco to taste, simmer the sauce without the meatballs, and barbecue some ribs using this as the barbecue sauce. Yum! Pass the cole slaw, please.