by slulibby
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Expand24 ounces chili sauce Ask a question about this ingredient
12 ounces grape jelly Ask a question about this ingredient
1 tablespoon stone ground mustard Ask a question about this ingredient
1 teaspoon hot pepper sauce Ask a question about this ingredient
In a sauce pan, heat the chili sauce, jelly, mustard and pepper sauce.
Ask a question about this step1/2 cup white bread crumbs Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1/2 pound ground chuck Ask a question about this ingredient
1/2 pound loose pork sausage Ask a question about this ingredient
1 egg-beaten Ask a question about this ingredient
1 tablespoon flat leaf parstley Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1/2 teaspoon garlic salt Ask a question about this ingredient
Heat the oven 350.
Ask a question about this stepIn a large bowl, combine the beef, sausage, egg, parstle, pepper and salt. Stir on the bread crumbs to combine.
Ask a question about this stepGently form 1 inch meatballs.
Ask a question about this stepBake for 20-30 minutes until cooked through.
Ask a question about this stepPlace browned meatballs in sauce mixture and simmer, uncovered for 30 minutes. Serve hot.
Ask a question about this stepCan I just say that this web site is the greatest? I love that -not only can people share new recipes and ideas, but they aren't gourmand snobs! That is what makes this so much fun!
This recipe is almost too nutty not to try! Can you explain what kind of chili sauce you use? Is it more of a sriracha-type sauce, or a Mexican salsa brava type?
I know, this sounds ridicules-but my personal preference is old school Heinz Chili Sauce. However, I mean any tomato-based sauce with some chile-like ingredient — either chiles or chili powder, onion, vinegar, and spices.
also-as you probably noticed I meant ridiculous....ah, friday.
In answer to your reply...yes, people have always liked this style recipe! note...I always hit the "reply to this" button, when replying to a reply and it always starts a new comment, have no clue why it doesn't continue on...like I see others doing?!@#^*
It makes me feel so much better to know others struggle sometimes too with all this! Cooking I can do, computer/typing is a constant struggle ;)
Thanks, and i liked your stuffed meatball idea. I have seen this attempted in the past, but never with such pretty results!
Thanks- I love it, but I can not take full credit for these--they originated with my mom.
I have been waiting for a version of this - with the grape jelly - these are delicious and timeless!
Ah, you know this recipe too! Its insane, the recipe reads like it would be a bit off-putting, but people are always asking for the recipe. Its "almost" a little embarrassing to have to hand over a recipe with chili sauce and jelly, but its really good, so I won't be a food snob about it! :)
I used to work at a restaurant that served a black cherry jelly/mustard sauce with fried shrimp and it was wonderful. I bet this is good too!
This sounds like its the same principle, and yes, its strange, but good.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Made this last night using my own tried and true meatball recipe but making the meatballs one bite size and using this sauce and can I say my 5 year old said the little wee meatballs were her favorite food on the planet!! The whole planet!! Thanks for the recipe.