 | | Directions |
- Combine the bread crumbs, dried onions, milk, eggs, parsley, salt, Worcestershire sauce, and pepper in one large bowl. Stir together until evenly mixed.
- Add the ground beef and work the mixture into it until well mixed. Roll into 1 or 1 1/2-inch balls, whichever size you prefer.
- Heat the oil in a large skillet and cook the meatballs in the oil until all sides are browned.
- Remove the meatballs and place in a slow cooker. Drain the oil from the skillet.
- In the same skillet, add the chili sauce and the grape jelly. Heat until the jelly is all melted and the sauce just comes to a boil.
- Remove from the heat and pour over the meatballs in the slow cooker. Warm in the slow cooker until the meatballs are heated thoroughly. Keep warm while serving.
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Prep Time: 1 hour
Cook Time: 2 hours
Container: Large skillet and slow cooker
|  | | Ingredients | | - | | 1/2 cup bread crumbs |
| - | | 2 tablespoons dried minced onion |
| - | | 1/4 cup milk |
| - | | 2 eggs, lightly beaten |
| - | | 2 tablespoons fresh minced parsley or 2 teaspoons dried parsley flakes |
| - | | 2 teaspoons salt |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1 teaspoon pepper |
| - | | 2 pounds ground beef |
| - | | 1/4 cup canola oil |
| - | | 1 bottle chili sauce (12 oz.) |
| - | | 1 jar grape jelly (10 oz.) |
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