Are you ready for some football? Here’s an easy & delicious versatile recipe for meatballs that you can use in several ways. For a gathering on game day, put these on your serving table and see how quickly they disappear. The delicious sauce recipe that was given to me by Mrs. Fred Hamilton from Colorado when I was cooking on the plantation in Tallahassee, to serve her guests. If this sauce is too sweet for you, use your own recipe or if your guests like a little heat, add some Jalapeno pepper, see Notes at bottom of recipe…
Game Time Meatballs
(In Mrs. Hamilton’s Sauce)
1 lb. ground beef (organic, but optional)
½ cup bread crumbs
1/3 cup finely minced Vidalia onions
¼ cup whole milk
1 large egg
1 Tbsp. fresh parsley
½ tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. black pepper
¼ cup vegetable oil
1, 12-oz.jar jar grape jelly or red currant jelly
112-oz. bottle Heinz chili sauce
1 tsp. Dijon mustard
Return meatballs to skillet, stirring to be sure all are covered in sauce. I use a pancake turner to scrape all of the bits of meat from pan so they won’t burn. Cook, uncovered for about 30 minutes. To keep warm, either put in a “warming” (not cooking) type of little crock-pot or in a chafing dish (heat-proof deep dish over a candle). Check occasionally, gently stirring, to be sure meatballs are not crumbling.Have a small deep bowl filled with pointed type toothpicks next to chafing dish to spear meatballs with. (see photo) This recipe will make about 30, 1½ inch balls.
1. You can use ground chicken instead of beef.
2. Use an 8-oz. roll of Jimmy Dean Sausage with the 1 lb. of ground beef.