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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chafing Dish Meatballs Recipe

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This recipe for Chafing Dish Meatballs is from Cary Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1/2 c. dry breadcrumbs (I use Italian)
1/3 c. minced onion (or dry equivalent)
1/4 c. milk
1 egg
1 T. chopped parsley
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 c. shortening (I use vegetable oil)
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Directions:
Directions:
Combine ground beef, breadcrumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire sauce; gently shape into 1-in. balls. Brown meatballs in a large skillet. Remove meatballs from skillet; drain fat. Heat chili sauce and grape jelly in crock pot on high until jelly is melted, stirring occasionally. Add meatballs and stir until coated. Cook on high until sauce is bubbly; then cut heat back to low or warm. I usually put them on about two hours prior to serving. Watch them disappear.

Number Of Servings:
Number Of Servings:
5 doz.
Personal Notes:
Personal Notes:
These are my family's favorite meatballs - you'll never go back to frozen store-bought ones! We usually double the recipe. If you like more sauce, when you double the recipe, use 3 bottles of chili sauce and the large jar of grape jelly.

 

 

 

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