It sounds like an odd combination, but meatballs simmered in grape jelly and chili sauce are delicious! Low brow maybe, but ach! Who cares? It’s Super Bowl season!
Depending on how much time I have, I either make my own meatballs or buy a frozen bag. Either way, this is really tasty party food and they’re ridiculously easy to make. I always hope for leftovers because the longer the meatballs sit in the sauce, the better they taste.
- 1 16 oz jar of grape jelly
- 1 8 oz jar of chili sauce
- 1 bag small frozen meatballs (40 – 50 count)
- Prepare meatballs according to package directions and drain on paper towels, if needed.
- While meatballs are cooking, pour grape jelly and chili sauce into a large pan over medium heat. Stir occasionally until jelly is melted.
- Add meatballs to pan and stir until coated.
- Reduce heat to low and simmer, uncovered, for 15-20 minutes. The longer the meatballs simmer, the more flavorful they get.
If using a crockpot, put everything in the pot and cook on low 6-8 hours. You can also make your own favorite homemade meatballs if you prefer. Here’s a recipe I just discovered from Stove Top Stuffing. It’s nowhere near an authentic Italian meatball, but it’s great for this recipe and much cheaper than store bought.
Stove Top Stuffing Meatballs
- 2 lb. ground beef
- 1 6 oz. pkg. Stove Top Stuffing (Chicken flavor)
- 1-1/4 cups water
- 2 eggs
- Heat oven to 400ºF. Line two baking sheets with foil and spray with cooking spray.
- Mix ingredients until well blended and shape into 1-inch meatballs.
- Bake 16 to 18 minutes or until done.
One final note, skip the meatballs altogether and use those adorable little mini-wienies.