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Cocktail Meatballs

December 13, 2010 Leave a comment Go to comments

Cocktail MeatballsAllrecipes

1 pound ground beef
1/2 cup dried bread crumbs
1/3 cup chopped onion
1/4 cup milk*
1 egg
1 teaspoon salt
1/2 teaspoon Worcestershire sauce*
1/8 teaspoon ground black pepper*
1/4 cup shortening*

12 fluid ounces tomato-based chili sauce
1 1/4 cups grape jelly

In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.

In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.

Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

Note: Who fries meatballs in shortening? I baked mine in the oven for around 30 minutes at 400 degrees until they were done. I omitted the milk and added more Worcestershire sauce and black pepper. I didn’t see any purpose for the milk, so I eliminated that. I also browned the onions prior to adding them to the meat mixture.

Categories: Appetizers
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