Everybody loves meatballs at parties, and this recipe won't let you down! Seasoned beef meatballs are simmered in a sweet and spicy sauce. You can also use ground venison instead of the ground beef.

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.

    Advertisement
  • Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.

  • Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.

  • Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

Nutrition Facts

727 calories; protein 24.6g 49% DV; carbohydrates 88.6g 29% DV; fat 31.5g 48% DV; cholesterol 115.8mg 39% DV; sodium 758.8mg 30% DV. Full Nutrition
Advertisement

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2004
I adapted this recipe for the crockpot. I used these ingredients with the addition of fresh parsley from my garden and baked them in glass dishes at 350 for around 13 minutes. I stored them overnight in the fridge and the next day I simmered the meatballs in the crockpot on low with the combined jelly/sauce for about 3 1/2 hours. They were a big hit at the open house for which I was preparing them! Read More
(68)

Most helpful critical review

Rating: 1 stars
06/24/2006
I followed this recipe exactly how it was described. Everything was fine until I started browning the meatballs. They started falling apart as the cooked. By the time they were brown all of them had fallen apart. This recipe doesn't work well at all. Read More
(3)
66 Ratings
  • 5 star values: 43
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/31/2004
I adapted this recipe for the crockpot. I used these ingredients with the addition of fresh parsley from my garden and baked them in glass dishes at 350 for around 13 minutes. I stored them overnight in the fridge and the next day I simmered the meatballs in the crockpot on low with the combined jelly/sauce for about 3 1/2 hours. They were a big hit at the open house for which I was preparing them! Read More
(68)
Rating: 5 stars
11/28/2006
This worked out great. Baked meatballs at 375 for 20 minutes. Mixed sauce in crockpot. Tossed cooked meatballs in the crockpot with the sauce and took to a party. This was the first thing gone. Will make again. Read More
(45)
Rating: 5 stars
10/02/2004
I've received high praise from people who entertain regularly and take pride in their own preparation of appetizers such as these. I often substitute frozen meatballs when short on time and on one such occasion I was shocked that a woman who manages a very upscale restaurant in the area made an extra effort to rave about this dish (I was simply hosting a small crowd for a big college football game). I was almost embarrassed to reveal it's simplicity. I usually adjust the recipe to the same sauce ingredients but replace the homemade meatballs w/ caramelized frozen and throw it all in the slow cooker. The handmade meatballs are superior but I seem to get the same compliments regardless. Read More
(29)
Advertisement
Rating: 5 stars
09/16/2003
I have made these meatballs several times - My husband & daughter love them. There is nothing hard at all about the recipe just takes a little bit of time to roll up all them meatballs! Read More
(18)
Rating: 4 stars
02/01/2004
The sauce is awesome toooooo much bread crumbs in the meat! I'll cut the bread crumbs in half next time! My 3 year old PICKY nephew twins had seconds! My husband really liked the sauce just complained about "whatever I put in the meatball that was like bread" my daughter thinks the sauce would be great on chicken I'll try that also! Read More
(18)
Rating: 5 stars
11/20/2006
I don't know what it is about me but I can never make a recipe exactly as listed. I added lipton onion soup mix instead of the minced onion and crushed saltines instead of the breadcrumbs. For the sauce I added a small amount of garlic powder and increased the lemon juice as I thought it was too sweet. The end result. Wonderful. I made a batch yesterday to freeze for Thanksgiving. My plan didn't work very well. I left the dish on the stove to cool and when I came back all but 3 meatballs mysteriously disapperared! Kids and husband loved them. Thanks for the recipe. Read More
(14)
Advertisement
Rating: 5 stars
07/25/2007
These meatballs were a huge hit. I made the meatballs the weekend before our party. I doubled the recipe and it made 13 dozen bite-sized meatballs. The sauce was awesome and several people asked for the recipe for the sauce. Read More
(13)
Rating: 5 stars
10/09/2006
Taking a hint from previous reviews I baked the meatballs on a lined cookie sheet at 350F for 20 minutes while making the sauce. The meatballs then got dumped into the sauce and simmered for 30 minutes. The texture of the meatballs was perfect as was the sweet/sour/spicy flavor of the wonderful sauce. Thanks so much Jordanna! Read More
(11)
Rating: 5 stars
03/11/2010
Got a wild craving for this so I made them for dinner. Only change was I used fresh bread-crumbs from a loaf of homemade bread somebody forgot to wrap up properly. HUGE hit. No matter what I thought of them (I loved them) my picky kiddo ate 10 of them and that's 5 stars no matter what! Read More
(9)
Rating: 1 stars
06/24/2006
I followed this recipe exactly how it was described. Everything was fine until I started browning the meatballs. They started falling apart as the cooked. By the time they were brown all of them had fallen apart. This recipe doesn't work well at all. Read More
(3)
Advertisement