Glazed Appetizer Meatballs
Try this Glazed Appetizer Meatballs recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 10
white meat free
gluten free
red meat free
pescatarian
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 egg
- 1/3 cup minced onion
- 1/4 cup milk
- 1/8 teaspoon pepper
- 1/2 teaspoon worcestershire sauce
- 1/4 cup shortening
- 1/2 cup bread crumbs
- 1 tablespoon chopped parsley
- 12 ounces chile sauce
- 10 ounces grape jelly
- Carbohydrate 25.7954364346039 g
- Cholesterol 31.9968469529452 mg
- Fat 8.66886610527759 g
- Fiber 0.937565105184346 g
- Protein 10.4925467295043 g
- Saturated Fat 3.42834049626301 g
- Serving Size 1 1 Serving (131g)
- Sodium 92.7384202953109 mg
- Sugar 24.8578713294195 g
- Trans Fat 0.813662148913959 g
- Calories 225 calories
1. In a large bowl, mix the ground beef, bread crumbs, onion, milk, egg, and the next 4 ingredients. 2. Shape the mixture into 1 inch balls. 3. In a large skillet, over medium heat, melt the shortening. When hot, add the meatballs in batches, in a single layer. Brown on all sides, and as they are done, place them on a platter on layers of paper towels to drain. 4. Remove the fat from the skillet and add the chili sauce and jelly. Over medium-low heat, stir the sauce constantly until the jelly is melted and the sauce is heated through. 5. Return the meatballs to the pan and gently stir them until coated. Simmer over low heat for 30 minutes. 6. To serve, keep them warm in a crockpot or chafing dish. Serve with toothpicks. YUM!
