Sweet & Tangy Cocktail Meatballs
Cocktail meatballs are a party favorite. These Sweet & Tangy meatballs are so addicting that you will find yourself guarding the crockpot all night.
SWEET & TANGY COCKTAIL MEATBALLS
YIELD: 6 servings PREP: 15 min. TOTAL: 35 min.
for the meatballs:
1 lb. lean ground beef (I used 85-15%) (you can also use precooked frozen meatballs)
2 large eggs
1/2 cup Italian breadcrumbs
1/4 medium onion, finely chopped
for the sauce:
6 oz. Franks Sweet Chili Sauce®
5 oz. grape jelly
If using meatballs from scratch:
Preheat oven to 350ºF.
In a large bowl, combine beef, bread crumbs, onion, egg, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a strong spatula or your hands, mix well. Shape the mixture into 1-inch balls.
Place on a baking sheet and bake in the oven for 20 minutes.
In a saucepan over medium heat, combine the chili sauce and jelly. Cook until all of the jelly has liquified. Stir constantly.
Once your meatballs have cooked and your sauce has been made, place both the meatballs and sauce to a crockpot or warmer and allow to heat for at least 1 hour prior to serving.
If using frozen meatballs:
Add frozen meatballs to crockpot. Add chili sauce and grape jelly. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.