Hors d’Oeuvre Meatballs

appetizer meatballs cocktail grape jelly chili sauce slow cooker recipe

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 emailaweigl@newsobserver.com.

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.

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