Meatballs Extraordinaire
Tender beef and onion meatballs glazed in a sweet chili sauce spiked with grape jelly and lemon juice. A retro party appetizer that hooks every guest from the first bite.
YIELD
100 meatballsPREP
30 minCOOK
30 minREADY
1 hrsWelcome to the appetizer that has crashed every potluck since 1965 and still gets the loudest applause.
These meatballs are simple: ground beef, grated onion, salt, and straight into the oven. But the sauce is where the magic lives. Chili sauce meets grape jelly (yes, grape jelly) and a squeeze of lemon, and somehow it all melts into a glossy, sweet-tangy glaze that clings to every meatball like it was born there.
Serve them on toothpicks and watch the platter empty in minutes.
Kitchen Tips
- Grate the onion on a box grater so it melts right into the meat mixture instead of leaving chunky bits
- Use a small cookie scoop to keep your meatballs uniform so they cook evenly
- These reheat beautifully in a slow cooker on the warm setting, making them ideal for parties
Ingredients
Directions
Blend together meat, egg, onion, salt.
Form into 100 small meatballs.
Cook until well browned; drain off any extra fat.
Combine chili sauce, jelly, and lemon juice.
Pour over meatballs and simmer in skillet until heated through.
Comments
