Hot and Saucy Cocktail Meatballs
From the kitchen of our own Heidi Prahl
The delicious sweet-and-spicy sauce for these classic meatballs couldn’t be easier!
2 pounds lean ground beef
1 cup Progresso® dry bread crumbs (any flavor)
2/3 cup finely chopped onion
1/2 cup milk
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 bottles (12 ounces each) chili sauce
2 jars (10 ounces each) grape jelly
1 can French Onion Soup (undiluted)
1 can Cream of Mushroom soup (undiluted)
Heat oven to 400ºF.
Stir together all ingredients except chili sauce and jelly.
Shape into 1-inch meatballs.
Place in ungreased rectangular pan, 13x9x2 inches, or on rack in broiler pan.
Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
Heat chili sauce and jelly in dutch oven over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated.
Simmer uncovered 30 minutes.
Serve hot with toothpicks.
- Use Rosina, frozen meatballs instead of making your own. (Available in Swedish or Italian-Swedish has less garlic!) They’re wonderful!
- Great for the crockpot! Just heat and mix jelly and chili sauce on high, stir in meatballs, reduce heat to low and wait for the guests to arrive.
- Store brands of jelly and chili sauce work as well as any tried!