Today the whole house smells like Christmas. Though not necessarily out of season, this recipe is a family favorite that we usually make for parties around Christmas time, as they are always a hit. Cocktail meatballs have this sweet tang that, quite literally, makes you salivate. There is something about the combination of the Worcestershire sauce and the sweetened chili sauce that has this mouthwatering effect. The recipe is slightly modified from one found in this yummy, yet notorious cookbook.
You will need:
2 lbs ground beef
1 cup plain bread crumbs
2 1/2 tsps onion powder
1/2 cup milk
1 tsp Worcestershire sauce
2 Tbsp parsley
2 tsps salt
1/4 tsp pepper
approx 1/3 cup shortening (for frying)
20 oz. grape jelly
24 oz. chili sauce (two bottles, do not confuse with
sweet chili dipping sauce)
1. In a large mixing bowl, combine ground beef, bread crumbs, onion powder, milk, Worcestershire sauce, eggs, parsley, salt, and pepper. You may have to get your hands in there to do this effectively.
2. Now comes the tedious part, you must shape mixture into many 1-inch balls.
3. Melt shortening in a large skillet, and fry meatballs, several at time. Roll them around while cooking in order to develop a crusty outside.
4. While meatballs are frying, combine chili sauce and grape jelly in slow cooker. I strain my chili sauce through a sieve and into the slow cooker, as I do not appreciate scraping off the tiny pieces of onion once cooked.
5. Add meatballs to slow cooker as they finish frying.
6. Cook on 'low' setting for 3 hours.
Cocktail Meatballs can be served as toothpick-impaled appetizers or hearty sandwiches.