Prep 15 mins
Cook 15 mins
This makes a wonderful appetizer. You could use all ground beef if you like for the meatballs.
- 3 slices fresh white bread
- 1⁄2 cup milk
- 3 tablespoons unsalted butter
- 1⁄2 cup finely chopped onion
- 3⁄4 lb ground chuck
- 3⁄4 lb ground pork
- kosher salt, to taste
- fresh coarse ground black pepper, to taste
- 2 large egg yolks
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon freshly grated nutmeg
- flour, for dusting meatballs
- vegetable oil, for frying meatballs
- 1 (12 ounce) bottle Heinz Chili Sauce
- 1 (10 ounce) jar red pepper jelly
- Tear the bread into pieces and place in a small mixing bowl along with the milk; set aside.
- In a small skillet over medium heat, melt the butter.
- Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions.
- Blend mixture well, but don't overwork, as the result will be a dense meatball.
- Roll the mixture into 1-inch meatballs.
- Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees.
- Dust the meatballs with flour to coat well.
- Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes.
- Remove the meatballs to paper towels to drain.
- Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point.
- Carefully add the meatballs and heat gently.
- Remove from heat and carefully pour into a fondue pot and serve following the manufacturer's directions.