Cocktail Grape Jelly Meatballs

• 2 lb. ground beef

• 2 eggs

• ½ cup seasoned breadcrumbs

• 2 jars 12 oz. Heinz Chili sauce

• 2 jars 18 oz. Grape Jelly

1. In a large pot, heat the chili sauce and grape jelly until bubbling.

2. In a bowl, add the meat, eggs, and breadcrumbs. Mix until just combined. Don’t over mix.

3. Form tiny 1/4-1/2 cm balls and drop them in the pot. Bring to a gentle boil. Allow the meatballs to solidify for about 5 minutes before gently stirring. Then reduce to a simmer and cover.

4. Simmer for about 25 minutes before serving.

Click here for the Pesach Recipe