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 |
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- 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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