Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
Place meatballs in a slow cooker and top with grape jelly mixture.
Cook on Low for 3 to 4 hours.
Mix ground beef with all ingredients except chili sauce and grape jelly.
Shape into 1-inch meatballs.
Brown meatballs in heavy skillet with 1/4 cup shortening or place meatballs on broiler pan and bake at 375\u00b0 for 15 to 20 minutes.
Heat chili sauce and grape jelly.
Stir to melt.
Add meatballs and simmer, uncovered, for about 30 minutes.
Makes from 3 to 5 dozen, depending on the size.
Mix all ingredients except chili sauce and grape jelly.
Roll into small balls and brown in a skillet.
In a large pot (or crock pot), combine chili sauce and grape jelly.
Add meatballs, and simmer until ready to serve.
Serve with toothpicks.
Combine chili sauce and grape jelly.
Dump bag of meatballs in crockpot.
Pour mixture over meatballs.
Let simmer. Serve.
Roll ground beef into bite size balls.
Mix chili sauce and grape jelly in saucepan.
Bring to a boil.
Add enough meatballs to cover bottom of pan.
After meatballs have cooked about 5 minutes, remove from sauce and add another batch to cover saucepan.
Continue until all have been slightly cooked, then place all back into pan and cook, uncovered, about 40 minutes on simmer.
In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.
If you are making my Parmesan meatball recipe use 2-1/2 to 3 pounds lean ground beef or use half beef and ground pork shape.
Shape into about 1-inch balls.
Place on a baking sheet.
Bake in a 350 degree F oven for 20-25 minutes or until cooked through.
Place in the prepared sauce.
Mix ground chuck, bread crumbs, onion, milk, eggs and next 4 seasonings.
Gently shape into 1-inch balls.
Heat oil in large skillet.
Brown meatballs; drain excess grease.
Heat chili sauce and grape jelly until jelly is melted.
Add in meatballs.
Simmer for 30 minutes.
Mix all the ingredients except the chili sauce and jelly and shape into 1 inch balls.
Brown meatballs in shortening.
Pour off grease.
Heat chili sauce and grape jelly, stirring until melted. Add meatballs and stir until coated.
Simmer uncovered for 30 minutes.
Combine the grape jelly and barbecue sauce together in a sauce pan until the grape jelly melts.
Stir in the ketchup, hot sauce, lemon juice, and minced garlic.
Add the rosemary, salt, and black pepper.
Serve on anything you like. Recommend: Pork chops, chicken, or meatballs.
Mix hamburger, sausage, bread crumbs, egg and Parmesan cheese. Form into 1-inch diameter meatballs.
Brown in skillet until cooked through.
In separate saucepan, melt the grape jelly on low heat; add chili sauce, Worcestershire sauce and remaining ingredients.
Heat and combine with meatballs.
Serve warm.
Makes approximately 40 (1-inch) meatballs.
Mix first 6 ingredients with salt, pepper and garlic powder to taste. Shape in walnut size balls and brown these in skillet. (Reserve drippings to make sauce.) In skillet, add Heinz chili sauce, juice of 2 lemons and grape jelly. Stir until jelly is dissolved. Add meatballs. Simmer 30 minutes over low heat, then serve hot.
Put all the ingredients but meatballs into the crockpot and mix
Mix ground meat, beaten egg and milk; make meatballs.
Heat grape jelly and barbecue sauce.
Pour over meatballs and simmer until done.
Mix chuck, bread crumbs, egg and Parmesan cheese.
Form into 1-inch balls.
Brown in skillet until cooked through.
In separate saucepan, melt the grape jelly on low heat.
Add chili sauce, Worcestershire sauce and remaining ingredients.
Heat and combine with meatballs.
Yields approximately 40 meatballs.
Thaw out the meatballs.
Preheat oven to 350 degrees.
Mix 8 oz. grape jelly and 12 oz. chili sauce in separate bowl.
Place meatballs in a large baking dish.
Pour sauce mixture over the meatballs.
Bake meatballs for 1 hour, making sure to stir them around about half way through.
Mix beef, onion, bread, milk, egg, parsley, salt, pepper and Worcestershire sauce.
Shape in 1-inch balls and brown in shortening.
Heat chili sauce and grape jelly until melted.
Add meatballs and simmer for 30 minutes.
Makes about 4 dozen.
Mix beef, bread crumbs, egg and water.
In a deep 3-quart casserole, combine chili sauce, grape jelly and lemon juice. Shape meat into balls the size of a walnut.
Place in chili sauce. Heat, covered, in microwave oven for 12 minutes.
Skim off any fat, stir.
Heat, covered, in microwave for 8 minutes or until sauce bubbles and meatballs are cooked.
Thoroughly mix ground beef, onion, garlic, corn flakes and eggs.
Season to taste.
Shape into walnut size balls.
Combine chili sauce, grape jelly and lemon juice in a heavy skillet. Simmer 5 minutes.
Place meatballs in sauce.
Cook slowly for 1 hour.
Cool.
Refrigerate until fat hardens and skim off.
Can be frozen; reheat to serve.
shape into 36 one-inch meatballs.
2.COOK in oil
hili Sauce 5 ounce jar grape jelly dash Worcestershire sauce Combine first