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| Classic Cocktail Meatballs |
"Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker."
Ingredients :
- 2 pounds lean ground beef
- 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
- 1 cup water
- 2 eggs
- 1 (12 ounce) jar grape jelly
- 1 (12 ounce) bottle chili sauce
Instructions :
| Prep : 20M | Cook : 25M | Ready in : 36M |
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- Heat oven to 400 degrees F.
- Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
- Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
- Add meatballs to sauce; stir to evenly coat.
Notes :
- Meatballs in sauce can also be served in a slow cooker set to warm.
- If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
- Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.
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