Super Bowl XLIII is Sunday, February 1, 2009 in Tampa Bay, FL between the Arizona Cardinals and the Pittsburg Steelers. Since most of us won’t be there, are you gathering friends and family for the kickoff? (6:28pm EST)
These meatballs are simple to make and always a favorite for any gathering. Make your own meatballs or use ready made from the supermarket. The simply delicious sauce is made from two easy-to-find ingredients! Be sure to make plenty!
Grape Jelly Cocktail Meatballs
1 pound of ground beef
1/2 cup of bread crumbs
1/3 cup of onion, finely minced
1/4 cup of milk
1 egg
1 tablespoon of fresh parsley or one teaspoon Watkins Parsley
1 teaspoon salt
1/8 teaspoon Watkins Black Pepper
1/2 teaspoon Worcestershire sauce
1 Tablespoon Watkins Grapeseed Oil
1 (12 ounce) bottle of chili sauce
1 (10 ounce) jar of grape jelly
Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Shape into 1-inch balls.
Add the grapeseed oil to a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet and carefully wipe with paper towel. Skillet is hot so don’t burn yourself.
Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly until all of the jelly has melted. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes. To keep warm place in a covered chafing, warming dish or crockpot on low.
Cocktail Sausages
Substitute a pound of Oscar Mayer Little Smokies cocktail sausages for the ground beef and eliminate all other ingredients except for the chili sauce and grape jelly.
Another crowd-pleasing meatball recipe is Swedish Meatballs. Brought to this country by Scandinavian immigrants, Swedish meatballs were popular at the turn of the 20th century and then made a comeback in the 1950s. And they are still popular today.
Swedish Meatballs
1 medium onion, finely chopped
5 tablespoons butter, divided
2 pounds ground meat (mixture of beef, pork, turkey, or veal)
1 cup fine white bread crumbs
1/2 cup half-and-half
2 eggs, lightly beaten
2 teaspoons salt
1/2 teaspoon Watkins Thyme
1/4 teaspoon Watkins Black Pepper
1/4 teaspoon Watkins Nutmeg
For the gravy
3 tablespoons butter
3 tablespoons flour
2 cups light cream
1 cup beef broth made with 1 cup boiling water and 1 1/2 teaspoons Watkins Beef Soup Base
½ teaspoon salt
¼ teaspoon Watkins Black Pepper
Watkins Paprika and chopped fresh parsley
1. In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool.
2. Combine sautéed onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls.
3. In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8-10 minutes. Repeat twice more until all the meatballs are browned.
4. To make gravy add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Serve with paprika and chopped parsley. Makes about 72 meatballs. Keep warm in an el
Make-ahead tip: Meatballs can be prepared through Step 3 and frozen. Make gravy just before serving.
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