Cocktail Meatballs I So Tasty

Thursday, June 19, 2014

Cocktail Meatballs I

"Simple meatballs with an uncommon chili sauce/grape jelly coating. Quite a aggregate of tastes and textures. Note: After cooking, I like to preserve the meatballs heat in a slow cooker until geared up to serve."

Ingredients :

1 pound floor red meat
half of cup dried bread crumbs
1/three cup chopped onion
1/4 cup milk
1 egg
1 teaspoon salt
half of teaspoon Worcestershire sauce
1/eight teaspoon ground black pepper
1/4 cup shortening
12 fluid ounces tomato-based totally chili sauce
1 1/four cups grape jelly

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H10M

In a big bowl, combine ground pork, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and form into meatballs.
In a large skillet, warmth shortening over medium heat. Add meatballs, and prepare dinner till browned, about 5 to 7 mins. Remove from skillet, and drain on paper towels.
Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir till lined. Reduce warmth to low. Simmer, exposed, for half-hour.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it frivolously, and make easy-up less complicated.

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