Cooking with Sam: ‘Hit the spot’ with meatballs
Crock-Pot Meatballs
16 ounces barbecue sauce
32 ounces grape jelly
Italian bread crumbs
2 pounds ground chuck
1 pound sausage
Melt grape jelly in crock pot. Add barbecue sauce.
Mix ground meat and breadcrumbs and roll into balls. Brown, drain and add to sauce. Cook in Crock-Pot on low about three hours.
Meatballs with Dip
2 beaten eggs
1/3 cup milk
2/3 cup mashed potato flakes
2 tablespoons onion, minced
1 tablespoon of salt
1/8 tablespoon of garlic powder
1 tablespoon of Worcestershire
1 pound of ground chuck
Mix eggs, milk and potato flakes in bowl. Sdd remaining ingredients and mix well. Shape into 1-inch balls. Brown meatballs in a skillet until well done. Keep warm until serving
Dip for meat balls:
1 cup sour cream
1 tablespoon chives
1 tablespoon brown gravy mix
1 tablespoon milk
Combine ingredients in a saucepan. Heat thoroughly, stirring constantly. Serve hot with meatballs.
Cocktail Meat Balls
2 pounds of ground chuck
1/ 2 cup buttery cracker crumbs – I use Ritz
1 small onion, grated
1 tablespoon Worcestershire
½ tablespoon garlic powder
2 large eggs, beaten
Salt and pepper to taste
Sauce (recipe follows)
Mix all ingredients and shape into 1-inch balls. Arrange in 15×10-inch baking dish.
The sauce:
12 ounces chili sauce
6 ounces grape, plum or apple jelly
2 tablespoons honey
1 tablespoon lemon juice
Mix sauce ingredients and pour over meatballs. Bake uncovered at 350 degrees about 20-25 minutes or until done. Check with a toothpick for doneness.
The Best-Ever Cocktail Balls
1 pound ground chuck
½ cup Italian bread crumbs
½ cup finely-chopped onion
¼ cup milk
1 egg
½ tablespoon Worcestershire sauce
12 ounces chili sauce
10 ounces grape jelly
½ tablespoon smoked salt
½ tablespoon Lawry’s seasoned salt
½ tablespoon ground pepper
1 tablespoon ground basil
1 tablespoon ground thyme
1 tablespoon oregano
1 tablespoon parsley flakes
1 tablespoon marjoram
1 tablespoon savory leaf
1 tablespoon McCormick Italian seasoning
Mix ground chuck, bread crumbs, onion, milk, egg, Worcestershire sauce and 1/4 tablespoon of spices and roll into 1-inch balls. If you do not want that many spice,s cut back to a teaspoon of each; I just like a lot.
Place balls on a cookie sheet. Put in oven and cook at 325 degrees until browned. Drain off excess fat.
Heat chili sauce and jelly in skillet on low heat, stirring frequently until jelly is melted. Add ¼ teaspoon of salts, pepper and remaining seasoning to taste to chili sauce and jelly mixture. Add meatballs and stir until thoroughly coated. Simmer for 1 1/2 hours, covered, stirring occasionally.
