Crockpot Meatballs with Grape Jelly Sauce

• Meat

  • 1 lb Ground beef
  • 1 lb Ground pork

• Produce

  • 2/3 cup Onion

• Refrigerated

  • 2 Egg

• Condiments

  • 1 (12 ounce jar Chili sauce
  • 1 (10 ounce jar Grape jelly
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1 Salt and freshly ground black pepper
  • 1/2 cup Vegetable shortening

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 1/2 cup Milk

Found on culinaryhill.com

Description

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 cup bread crumbs
• 2/3 cup finely minced onion
• 1/2 cup milk
• 2 egg
• 2 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper
• 1/2 cup vegetable shortening (for frying the meatballs)
• 1 (10 ounce) jar grape jelly
• 1 (12 ounce) jar chili sauce

Directions

• In a large bowl, combine beef, pork, bread crumbs, onion, milk, egg, parsley, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well (using your hands works wells). Shape the mixture into 1-inch balls; you should have around 48 total. Heat vegetable shortening in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides, about 5 to 7 minutes per batch. You shouldnt need to add more shortening, but if the skillet looks dry, feel free to add more as necessary. Transfer to browned meatballs to the crockpot. Add grape jelly and chili sauce. Cover and cook for 3 to 4 hours on HIGH or 6 to 7 hours on LOW, until the meatballs are cooked through and the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish. Garnish with additional parsley if desired.