 |
Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
|
This is my version of an old tried and true party and buffet recipe, the major difference being that cooking the meatballs in the sauce is what helps flavor the sauce, much better than using pre-cooked meatballs, and the homemade meatballs are better seasoned and taste much better than store-bought. Ingredients:
1 1/2 lbs lean ground beef |
1 egg |
1/2 cup milk |
1/2 cup seasoned dry bread crumb |
1 teaspoon seasoning salt |
1/2 teaspoon fresh ground black pepper |
3 tablespoons minced dehydrated onion or 1 medium onion, finely chopped |
1/2 teaspoon msg (optional) |
1 teaspoon worcestershire sauce |
1 (10 ounce) jar grape jelly |
1 (12 ounce) jar chili sauce |
1 teaspoon soy sauce |
1/2 teaspoon ground ginger |
salt & freshly ground black pepper (optional) |
Directions:
1. Combine first 9 ingredients thoroughly.
2. Form into 3/4 meatballs.
3. Use a melon-baller to scoop meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them.
4. DO NOT PRECOOK MEATBALLS.
5. Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat.
6. Stir until smooth and heat to boiling, stirring frequently.
7. Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
8. If desired, blot the surface of the sauce with paper towels to remove grease. There should be little or no grease if you use lean ground beef.
9. Adjust sauce seasoning with salt and paper to taste.
10. Serve hot in a chafing dish or keep warm in a small crockpot.
|
|