We love meatballs! We make them a lot of different ways, Asian, Greek, and stuffed with different kinds of cheeses, with beef, pork, veal. Meatballs are great as you can be so creative with your ingredients. This one has a tiny (I mean tiny) bit of heat and just the right amount of sweetness. So great for parties!
This makes 6 dozen, but you can cut it in half, as I did recently for a smaller gathering of friends.
2 pounds lean ground beef
1 cup bread crumbs (any flavor)
3-4 scallions finely chopped or you can use 2/3 cup chopped onions
1/2 cup milk
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
2 bottles (12 ounces each) Chili sauce
2 jars (10 ounces each) grape jelly
Preheat oven to 400 degrees
Stir together all ingredients except chili sauce and jelly.
Shape into 1-inch meatballs and place on a baking sheet with a cooling rack that has been sprayed with Pam.
Bake for approximately 20 minutes or until no longer pink in the center and juice runs clear.
Heat chili sauce and jelly in large pot/dutch oven over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks. This works great in a chafing dish for easy serving.