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Great Meat Balls
I get frozen meat balls at Sam’s, and then I put about ½ 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.<o:p></o:p>
This puts the flavor of your sauce through out your meatballs. I figured out how a restaurant here makes their famous 4” meatballs. Mine are smaller but just as good, and fast.<o:p></o:p> |
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!!!!! |
What the recipe for the chili sauce and grape jelly?
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Originally Posted by chuckbere15
(Post 4869760)
What the recipe for the chili sauce and grape jelly?
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<LI class=ingredient sizset="93" sizcache="24" itemprop="ingredients">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.)
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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.
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sounds good. can't wait to try.
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Originally Posted by GailG
(Post 4869983)
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.
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! |
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. |
Do you have any other good pressure cooker recipes? Now I'm hungry :)
Thanks |
I've got to try this one! If it's easy, I'll try it. :thumbup:
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