Mix together
1 lb ground beef
1/2 cup dry bread crumbs
1 egg
Roll into bite size balls and brown in a skillet with a bit of oil.
Transfer meatballs to a cooling rack set over a baking sheet (Alton brown says not to set your food on paper towels because they will just sit in thier own grease).
Get rid of excess oil in the pan. Then over low-medium heat, put
10 oz. grape jelly and
12 oz chili sauce
in the saute pan, mix it to combine. Then add the meatballs and simmer for 30 minutes. Serve with toothpicks.
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