To say this widely-circulated recipe is over-the-top addicting meaty goodness would be a misappropriation of expletives. It’s all that and more. My wife made this over Christmas and before I knew it, I had eaten twelve meatballs.
Don’t be thrown off by the jelly in the sauce. It is an integral part of what makes this dish so great. Perfect for tailgating or the holidays.
2 pounds ground chuck (or you can just buy your favorite frozen meatballs)
1 cup milk
1 cup crushed Ritz® crackers
1 tsp. grated onion
Mix all ingredients together and then shape into 1″ diameter balls. Bake on a greased jelly-roll pan (one with the side walls) at 350° F for 15 minutes. Remove the meatballs from the pan and place on paper towel to absorb the excess fat.
Optional: Buy a two-pound bag of your favorite frozen meatballs – thaw, then add the prepared sauce ingredients as follows:
1 12 oz. bottle of chili sauce
10 oz. grape jelly
1 tsp. ground chipotle pepper (optional)
In a sauce pan over medium heat, empty the grape jelly container. Stirring often, heat the jelly until it liquifies. Then add the bottle of chili sauce. Stir until the mixture is combined. Add the chipotle for a little kick if desired. Stir and heat thoroughly.
Place the meatballs in a slow cooker and pour the sauce on top. Stir to coat, heat on low and serve when piping hot.