COCKTAIL MEATBALLS

Today’s recipe is another one that would be great for a New Years Eve or Super Bowl Party and is one I found in an old Methodist Women’s Cookbook.  I have used this many times and it’s always been a hit.

COCKTAIL MEATBALLS

Ingredients - Meatballs

1 lb. ground beef

½ cup dry bread crumbs 

    (Ritz crackers work well too)

½ cup minced onion

¼ cup milk

1 egg

1 tablespoon snipped parlsley

Salt and pepper to taste

½ teaspoon Worcestershire sauce

¼ cup shortening

Mix ground beef, bread crumbs or crackers, onion, milk, egg and seasonings together and gently shape into 1 inch balls.  Melt shortening in large skillet and brown the meatballs.  Remove the meatballs from the skillet and pour off fat.

I have made these meatballs many times and they are great!  However, if you are lazy like me or just don’t have the time to spend making 5 dozen meatballs,  There are plenty of sources for frozen or fresh made Italian meatballs.  Personally, I use Marketday Italian Meatballs, which are about 1 ½ inches.

Ingredients – Cocktail Sauce

1 bottle (12 oz.) Chili Sauce                      

1 jar (10 oz.) grape jelly

Originally, I made these in an electric skillet and after I poured off the fat from cooking the meatballs, I poured the chili sauce and jelly in the skillet and heated them while stirring constantly until the jelly melted and the 2 combined, then poured the meatballs back into the skillet, stirring thoroughly till they were coated and simmered for 30 minutes.

Especially if you are using pre-made meatballs, I have found it easier, although longer, to make these in the slow cooker.  I usually double or triple the recipe also, so pour the chili sauce and jelly into the slow cooker on high, stirring occasionally until the sauce combines completely.  Drop frozen meatballs into the slow cooker making sure the sauce covers them completely.  Let it cook a couple of hours, until the meatballs are heated through and serve.