Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe is ultra simple and quick to prepare. I bit spicy, thanks to the Chili sauce. Two pounds of meat will yield approximately 60 appetizer-size mealballs. I have not included my meatball recipe below because I've never measured the ingredients. However, what I do is crush up some Ritz crackers, add two beaten eggs, salt, pepper, onion and/or garlic powers.....all to-taste. Whatever your favorite recipe is will work well here. If you're serving them as an entre', serve over (or with) wide egg noodles.

Ingredients Nutrition

  • 2 lbs ground beef (make meatballs using your favorite recipe, or- see my recipe ingredients in above description)
  • 1 (12 ounce) jar chili sauce
  • 8 ounces grape jelly

Directions

  1. In a large add the chili sauce and heat on low flame.
  2. Add the jelly when sauce is warm enough to melt it.
  3. Make meatballs (any size your prefer) and add to sauce.
  4. Cook over medium heat until the meatballs are cooked through and the sauce thickens (about 20 minutes).
  5. NOTE: Sauce will decrease as it cooks so if you're serving as an entre', and need extra for the noodles, double the chili and jelly.

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