Evite Eats: Grape Jelly Cocktail Meatballs
Our VP of Finance and Business Operations, Erin Miller, spilled the beans on her mother Harriet’s famous grape jelly cocktail meatballs for our next edition of Evite Eats. This classic appetizer, taken from the 1970s cookbook The Elegant but Easy Cookbook, is a southern favorite made with sweet grape jelly and savory tomato chili sauce. Mmm!
- 2 lbs. ground beef
- 1 large onion
- 1 egg, slightly beaten
- Salt to taste
- 12 oz. bottle chili sauce (we recommend Heinz)
- 10 oz. jar of grape jelly
- Juice of 1 lemon
- 2 tablespoons olive oil
Directions: In a large bowl, combine onion, egg, and salt. Add the beef and mix well. In a separate medium bowl, combine chili sauce, jelly, and lemon. Heat the olive oil in a large skillet and pour in sauce mix. Using a 1-inch ice cream scooper, drop ¾-inch meatballs into hot skillet. Cook until brown (approximately 1-2 mins.) on each side. Meatballs can be made ahead of time and refrigerated or frozen until your event. Before serving, bring meatballs to room temperature and reheat in chafing dish or oven. Serve with cocktail picks.
Tell us what your favorite appetizer is in the comment section!