Sweet n Sour Meatballs

I have this recipe from a friend back in our younger married years. before kids, when we ate more take out than home made meals. before responsibility :) BUT this is totally a kid friends kid loveable meal. at least my kids love it. I made this last night and Sydney, my 6 year old rolled all the meatballs with her hands. common, they can roll play doh they can roll meatballs.

makes about 30-40 appetizers with 3/4 cup sauce.

1 lb lean ground beef

1 cup soft bread crumbs

1 egg, slightly beaten

2 T minced onion

2 T milk

1 clove garlic

1/2 tsp salt

1/8 tsp pepper

1 cup heinz chili sauce

1 cup red currant or grape jelly

1/2 cup water

heinz chili Sauce is usually top shelf by ketchup

combine beef, bread crumbs, egg, onion, milk, garlic, salt and pepper to form bite size meatballs. brown meatballs in alittle oil and drain excess fat. (you can also bake meatballs in oven 350 for about 10-15 minutes)

you can also use your ice cream scooper to make larger uniform meatballs. 

brown on all sides, but since you will be simmering in the sauce for 20 minutes they don't need to be cooked through yet. I let them cook for a little bit to try and get as much fat out as possible.

Combine chili sauce, jelly, and water pour over meatballs in the fry pan. Heat stirring occasionally until jelly is melted. Simmer for 10-15 minutes until sauce has thickened. Serve with rice, or as appetizer in chaffing dish or fondue pot.sauce has simmered and thickened.

originally posted 6/7/10, updated 11/14/12

Sweet n Sour Meatballs

Ingredients

1 lb lean ground beef

1 cup soft bread crumbs

1 egg, slightly beaten

2 T minced onion

2 T milk

1 clove garlic

1/2 tsp salt

1/8 tsp pepper

1 cup heinz chili sauce (usually on the top shelf by ketchup)

1 cup red currant or grape jelly

1/2 cup water

Instructions

combine beef, bread crumbs, egg, onion, milk, garlic, salt and pepper to form bite size meatballs. brown meatballs in alittle oil and drain excess fat. (you can also bake meatballs in oven 350 for about 10-15 minutes)

you can also use your ice cream scooper to make larger uniform meatballs. 

brown on all sides, but since you will be simmering in the sauce for 20 minutes they don't need to be cooked through yet. I let them cook for a little bit to try and get as much fat out as possible.

Combine chili sauce, jelly, and water pour over meatballs in the fry pan. Heat stirring occasionally until jelly is melted. Simmer for 10-15 minutes until sauce has thickened. Serve with rice, or as appetizer in chaffing dish or fondue pot.

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