Sunday, October 23
Sweet & Sour Crockpot Meatballs
These mouthfuls of goodness are great for game day, parties or potlucks. They can be kept on low for most of the day without drying out (make sure and leave the cover on!) and are bound to be a big hit for all ages too.
Serve with a slotted spoon or toothpicks.
1 lb. lean ground beef
1 (12oz.) bottle of chili sauce
2 tsp. lemon juice
9 oz. grape jelly
1 egg, beaten
1 large onion, chopped finely
salt and pepper to taste
Whisk together chili sauce, lemon juice and grape jelly until most of the lumps (jelly) are smooth. Pour into crockpot and simmer on low heat until warm.
While sauce is warming, combine beef, egg, onion, salt & pepper in mixing bowl. Mix well and form into 1 inch balls. Brown on all sides in skillet. Drain. With slotted spoon, transfer to crockpot.
Gently mix meatballs in sauce just until covered. Keep on low for around 2 hours minimum before serving.
NOTE: If you do leave this warming for the day, which I do often, just make sure to stir them every once in a while and to leave the crockpot cover on!
Also, prepackaged meatballs work just fine for this recipe too. Follow whisking instructions and then add thawed meatballs to sauce. Heat until meatballs are warmed through.
These are always a big hit when I make them for get-togethers. Great flavor!