From Betty Hopkins of Middlesex. She notes that these meatballs are great served in a slow cooker at parties. This story originally appeared in our monthly Signature Dish column where we share readers’ most requested recipes.
Tell us about your most-requested recipe. If we publish it, you’ll be entered in a quarterly drawing for a gift card. Send it to Signature Dish, The N&O, P.O. Box 191, Raleigh, NC 27602; or firstname.lastname@example.org.
1 pound ground beef
1/8 cup minced onion
1 tablespoon A1 sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
2 (12-ounce) bottles chili sauce
12 ounces grape jelly
1/4 cup lemon juice
Preheat oven to 400 degrees.
Combine ground beef, onion, A1 sauce, ketchup, Worcestershire sauce and black pepper in a medium bowl. Use fingers to thoroughly mix together. Form into small meatballs, about 1 1/4-inch in diameter. Bake for 15 minutes.
Meanwhile, combine chili sauce, grape jelly and lemon juice in a medium saucepan. Bring to a boil, stirring often. Add cooked meatballs and reduce heat to low and simmer for an hour. Serve.
Yield: 12-15 servings.
[gpp_icon type=”summary”] Hors d’Oeuvre Meatballs printable recipe