Friday, January 7, 2011

Crockpot Cocktail Grape Meatball Appetizer

This year being it was my hubbys 40th birthday and it always falls on New Year's Eve, I decided we would have just a quiet family dinner that evening. Then plan on a bigger bash in the following weeks. So, it's upon me, this is one of the many appetizers that I am making along with many other orderve style foods that need basic utensils such as toothpicks! I want to enjoy the party too. Making finger foods are the way to go for me. I love adding the mustard for extra flavor. This recipe I am sure has gone around many times. I have been making it for over 25 years now!

You can cut this recipe in half if you don't have alot to feed. This is perfect for any party and there seems to never be enough. Sure to please any age group.

3 cups chili sauce
2 cups grape jelly
1 teaspoon Dijon mustard
For the meatballs ingredients:
2 lbs lean ground beef
2 egg lightly beaten
6 tablespoons fine Italian Style dry bread crumbs
pinch of garlic powder cayenne pepper, black pepper, and  parsley (we like hot and spicey so I use alot more than a pinch of  cayenne)
1 teaspoon salt

Combine chili sauce, jelly, and mustard in crock pot and stir well. Turn crockpot on high and make the meatballs below in the meantime,( I suppose to save time if you can find mini ones you can buy these.)
Combine meat ingredients and mix thoroughly. Shape into 50 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 min; drain well. I use a aluminum throw away baking sheet. Normally I cook alot of food for a party, easier clean up the better!

Combine sauce ingredients in a microwave proof bowl for around two minutes, stir to blend all flavors together.
Add in sauce to the meatballs in the crockpot,  stir to coat, cover and cook on Low for 6 to 10 hrs. Serve using toothpicks!  Enjoy....
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