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Author Notes: So, please-stay with me here. I know the ingredients are a bit unorthodox, but if you try these, I promise, you will not beleive they were so easy. At every holiday party, I try new recipes, and inventive foods to taste. Also, ever year mom will make these-and they will be the hit. I don't know why-or how, but they are the facts. - slulibby - slulibby
Food52 Review: A little sweet, a little tangy, a touch of spice and a lot of flavor—the unorthodox sauce is the perfect match for the tender meatballs. Actually it would be great for any meat; diners at my table have enjoyed the sauce with her meatballs, with lamb sliders, with roasted chicken—and there was even talk about how fantastic it would be with ribs. This is a delicious secret worth sharing! - gingerroot - The Editors
"Oh no you didn't Sauce"
- 24 ounces chili sauce
- 12 ounces grape jelly
- 1 tablespoon stone ground mustard
- 1 teaspoon hot pepper sauce
- In a sauce pan, heat the chili sauce, jelly, mustard and pepper sauce.
- 1/2 cup white bread crumbs
- 1/4 cup milk
- 1/2 pound ground chuck
- 1/2 pound loose pork sausage
- 1 egg-beaten
- 1 tablespoon flat leaf parstley
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- Heat the oven 350.
- In a large bowl, combine the beef, sausage, egg, parstle, pepper and salt. Stir on the bread crumbs to combine.
- Gently form 1 inch meatballs.
- Bake for 20-30 minutes until cooked through.
- Place browned meatballs in sauce mixture and simmer, uncovered for 30 minutes. Serve hot.
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