Classic Cocktail Meatballs
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- 2 pound(s) Leland ground beef
- 1 package(s) (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 cup(s) Water
- 2 Eggs
- 1 jar(s) (12 oz.) grape jelly
- 1 bottle(s) (12 oz.) chili sauce
- HEAT oven to 400ºF.
- 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 (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
- ADD meatballs to sauce; stir to evenly coat.
- kraft kitchens tips
- SERVING SUGGESTION
- Meatballs in sauce can also be served in a slow cooker set to warm.
- NOTEIf 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.
- HOW TO FREEZE MEATBALLSLoosely 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.
This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.
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Classic Cocktail Meatballs Recipe at a Glance
- COURSE: Appetizers