Meatballs & a Sauce
This scrumptious dish is the perfect companion for any type of pasta or rice.
Yield
16 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 1/2-3 | pounds |
ground beef
|
|
| 1 ½ | cup |
bread crumbs
fresh |
|
| 2 | teaspoons |
salt
|
|
| 3 | teaspoons |
worcestershire sauce
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | large |
eggs
beaten |
|
| 1 | each |
chili sauce
12 oz jar |
*
|
| 1 | each |
grape jelly
10 oz jar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
ground beef
|
|
||
| 355 | ml |
bread crumbs
fresh |
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | large |
eggs
beaten |
|
| 1 | each |
chili sauce
12 oz jar |
*
|
| 1 | each |
grape jelly
10 oz jar |
* |
Directions
Mix all ingredients thoroughly in large bowl. Form into meatballs about 1¼ inches in diameter. Place on rack on lightly greased shallow pan so meatballs do NOT touch. Bake in 350℉ (180℃) oven for 30 minutes.
Combine chili sauce and grape jelly. Remove ½ of the meatballs place in a 9x9 inch glass baking dish , cover with sauce.
Leave other half on the original pan. Put both pans back in the oven and bake in 350℉ (180℃) oven for an additional 30 minutes. Let stand 5 to 10 minutes before serving to prevent crumbling.
These freeze well. Consider making double batch and freezing. Thaw in refrigerator a day before serving. Reheat when completely thawed.
