Best Old-Fashioned Cocktail Meatballs

• Meat

  • 2 1/2 lb Ground beef, fresh

• Produce

  • 1/2 tsp Garlic powder
  • 1 tbsp Onion, dried
  • 1 tsp Parsley flakes, dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Baby rays barbeque sauce, sweet
  • 1 (16 oz. jar Grape jelly
  • 1 (12 oz. bottle Heinz chili sauce
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Pepper, coarse ground
  • 2 tsp Salt

• Bread & Baked Goods

  • 1 cup Italian breadcrumbs, dry

• Dairy

  • 1/2 cup Milk

Found on justapinch.com

Description

Ingredients

• 2 1/2 lbs. fresh ground beef, find a pkg. close to this or can be a little smaller is fine
• 1 cup dry italian breadcrumbs
• 1 tsp. dried parsley flakes
• 1/2 cup milk
• 1 Tbl. dried onion
• 2 tsp. salt
• 1 tsp. worcestershire sauce
• 2 large eggs, beaten
• 1/2 tsp. garlic powder
• coarse ground pepper
• 1 (16 oz.) jar grape jelly
• 1 (12 oz.) bottle heinz chili sauce
• 1 Tbl. sweet baby rays barbeque sauce, original flavor

Directions

• 1In large bowl, beat eggs, mix in rest of meatball ingredients with your hands well. Form into 40-45 meatballs. Place them on lightly oiled foil-lined cookie sheet. Sprinkle tops lightly with coarse ground pepper. Bake in 400º oven for 22-24 minutes or til done inside. Remove to paper towel-lined bowl. In large deep frying pan, add sauce ingredients. Heat over medium heat, whisking, til jelly has melted and all is combined. Add meatballs, stir to coat. Simmer in sauce on LOW for 1 minute, stirring. Transfer to a crock pot that has been preheated to low. Serve with toothpicks in a glass on the side for guests to pick. *You can also serve these over cooked rice as a main dish. Drizzle rice with some of the extra sauce, top with meatballs, garnish with fresh finely chopped parsley and serve hot. Serves 6-8.