Grape Jelly Meatball Recipe
what's even more amazing about this recipe is that it only requires 3 ingredients; the grape jelly, meatballs and chili sauce.
- 1 1/2 cups chili sauce
- 1 cup grape jelly
- 1 to 3 teaspoons Dijon mustard
- 1 pound lean ground beef
- 1 egg (lightly beaten)
- 3 tablespoons dry breadcrumbs (fine)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 400 F.
Combine chili sauce, grape jelly, and mustard in the crockpot and stir well. Cook covered on HIGH while preparing the meatballs.
Line a rimmed baking sheet with foil. Grease or spray with cooking oil.
In a large bowl, combine the ground beef with the beaten egg, bread crumbs, Worcestershire sauce, and salt. Mix thoroughly with a wooden spoon or your hands, if needed.
Shape into about 2 or 3 dozen (half-ounce) meatballs or 16 to 18 (one ounce) meatballs. Arrange the meatballs in the prepared baking pan and bake for 12 to 18 minutes, or until cooked through. Alternatively, place a cooling rack in the pan and bake the meatballs on the rack.
Once cooked, discard any liquid from the baking pan and transfer the meatballs to the crockpot. Stir to coat, cover, and cook on LOW for 3 to 4 hours.