The combination of sweet grape jelly and tangy-hot chili sauce makes an intriguing sauce for classic meatballs. Serve at your next party.
1 (16-ounce) bottle chili sauce
1 (16-ounce) jar grape jelly
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
1/2 cup tomato ketchup
1 large egg, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large skillet, combine chili sauce and grape jelly and heat over medium-low heat until melted and well combined.
Combine beef, bread crumbs, ketchup, beaten egg, onion, salt and pepper in a large bowl. Form into meatballs 1 to 1 1/2-inches in diameter. Add to skillet, turn gently to coat, cover and simmer on low for 1 hour.
Serve warm.
makes 6 servings.