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Thread: Great Meat Balls

  1. #1
    Senior Member Phyllis nm's Avatar
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    Great Meat Balls

    I get frozen meat balls at Samís, and then I put about Ĺ the bag in my pressure cooker with a jar of your favorite sauce. Bring it to pressure then turn it off. Let it set 10 to 15 mins.>>
    This puts the flavor of your sauce through out your meatballs. I figured out how a restaurant here makes their famous 4Ē meatballs. Mine are smaller but just as good, and fast.>>

  2. #2
    Senior Member onaemtnest's Avatar
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    Love my pressure cooker! I'd be lost without it, have cooked with one since early on in marriage. I have both electric and tried and true stove top. Like the electric when working in the yard as I can set it and forget it. However, my stovetop is my favorite as we are old friends. :0)

    Love this meatball recipe...remembered the old standby for a luncheon last month and was surprised so many asked for the recipe of meatballs, chili sauce and grape jelly....so many had never heard of it and I thought it was an old last minute stand-by recipe for an appetizer!!!!!
    Smiles from Idaho,
    Onalee

    "What if you woke up today with only the things you had thanked God for yesterday?" ~ Michael Hyatt

  3. #3
    Super Member chuckbere15's Avatar
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    What the recipe for the chili sauce and grape jelly?
    The Quilting Bear

  4. #4
    Senior Member onaemtnest's Avatar
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    Quote Originally Posted by chuckbere15 View Post
    What the recipe for the chili sauce and grape jelly?
    Hello Quilting Bear,

    This recipe is so forgiving, easy peasy, I've never had any to take home and it seems everyone wants to know 'how' to make them. You can use homemade meatballs, frozen from the grocery meatballs, little smokies. Though the ingredients sound weird I assure you it is wonderful!

    You can cut the recipe in half easily. If you don't have grape jelly, you can use canned cranberry sauce in a pinch. I personally detest grape jelly but on these meatballs grape is not detectable to me. :0) I use house brand grape jelly or the cheapest on the shelf. The only thing I NEVER compromise is the the chili sauce and I always use Heinz brand found in the catsup aisle of every grocery store. If you want zip you can add a pinch of cayenne or I've seen horseradish as an optional ingredient (I never do but some like a 'snap' to their dishes, but I go for gatherings a mild to everyone appetizer)

    It is a recipe that's been around in different versions for at least 30 years. Great for gatherings anytime of year, picnics, luncheons, tailgate parties....The recipe below is for 2 packages of meatballs I took for 30 ladies attending a luncheon with other things being served...not one was left over. Of course if it is a smaller group then cut recipe in half.

    If you should want to speed the process you can heat the meatballs first in oven just to defrost them and pre-warm the sauce in micro wave first, then put all the ingredients in the crockpot to keep warm.

    MEATBALLS OR LITTLE SMOKIES IN GRAPE JELLY AND CHILI SAUCE
  5. 1 (32 ounce) jar grape jelly 2 (12 ounce) jars chili sauce (I use Heinz Chili Sauce) 2 packages of Frozen meatballs from Sam's or such..(I personally don't like the Italian meatballs for this appetizer as the parmesan cheese seems to overpower the sauce.)

    1. I combine the jelly and chili sauce in the crockpot stirring together (the jelly will incorporate once warmed) then put the package of meatballs turn the crockpot on low for 2-3 hours. I will gently stir the meatballs a couple of times, to make sure they are totally covered. Voila
  6. Last edited by onaemtnest; 01-13-2012 at 04:07 AM.
    Smiles from Idaho,
    Onalee

    "What if you woke up today with only the things you had thanked God for yesterday?" ~ Michael Hyatt

  7. #5
    Super Member GailG's Avatar
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    I can hardly wait to try this recipe. In our area, we use our favorite barbeque sauce with the grape jelly. We slice our favorite local CAjun smoked sausage or the little smokies coat them well in the sauce and jelly and bake slowly or put in the slow cooker. Another recipe we like is the Sweet and Sour Sauce , pineapple chunks and the little smokies. BTW we also do meatballs in the same way. I bake the frozen meatballs first to release some of the fat, drain and then mix with the sauce and jelly. Can also add pineapple chunks to this too.
    One step at a time, always forward.

  8. #6
    Senior Member dd55's Avatar
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    sounds good. can't wait to try.

  9. #7
    Senior Member onaemtnest's Avatar
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    Quote Originally Posted by GailG View Post
    I can hardly wait to try this recipe. In our area, we use our favorite barbeque sauce with the grape jelly. We slice our favorite local CAjun smoked sausage or the little smokies coat them well in the sauce and jelly and bake slowly or put in the slow cooker. Another recipe we like is the Sweet and Sour Sauce , pineapple chunks and the little smokies. BTW we also do meatballs in the same way. I bake the frozen meatballs first to release some of the fat, drain and then mix with the sauce and jelly. Can also add pineapple chunks to this too.
    Yes, this is a tried and true recipe that's been around gosh I'd guess 30 years. I must admit I'd forgotten about it but then remembered when I wanted a super=super-simple-easy-to-take dish to the luncheon. I was just amazed that so many at the luncheon had never heard of such a thing!

    Hmm the sweet and sour sauce is one I'll remember too thank-you! Pineapple with the little smokies and the meatballs mmm mmm good! Thanks for the suggestion... Okay I'm a northern girl and don't 'think' I've ever had Cajun sausage but love sausage and would guess it would be delish!
    Smiles from Idaho,
    Onalee

    "What if you woke up today with only the things you had thanked God for yesterday?" ~ Michael Hyatt

  10. #8
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    The grape jelly and chili sauce meatballs (sweet and sour is what we call them) are great. I switch out and use marmalade or another jelly sometimes. I have also used a large jar of salsa instead of the chili sauce. The chili sauce can be confusing for some people, it is sometimes near the catsup and is in a similar bottle with "chili sauce" on it. I have added some balsamic vinegar to mine, some people might use Worcestershire sauce (I'm allergic).

    What I do is make the meatballs. Sometimes the meatballs are half beef and half sausage. I line a cookie sheet with parchment paper and put the meatballs on that and put into an oven at 400F for about 15 min. I then remove them and put them in a sprayed slow cooker, then put in the sauces. I turn mine on high until it smells, and then I lower it to low and let it cook. for us it is done when the sauce is thickening.
    Lynda
    Fiber Artist/Writer
    VA + Ex-TX
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  11. #9
    Senior Member kacklebird's Avatar
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    Do you have any other good pressure cooker recipes? Now I'm hungry
    Thanks
    Kathy

  12. #10
    Super Member Twisted Quilter's Avatar
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    I've got to try this one! If it's easy, I'll try it.
    If you choose the behavior, you accept the consequences...Dr. Phil

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