Classic Cocktail Meatballs - Secretsfrommyapron

Ingredients

2 pounds lean ground beef

1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken

1 cup water

2eggs

1 (12 ounce) jar grape jelly

1 (12 ounce) bottle chili sauce

Directions

Step 1

Heat oven to 400 degrees F.

Step 2

Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.

Step 3

Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.

Step 4

Add meatballs to sauce; stir to evenly coat.

SERVING SUGGESTION

Meatballs in sauce can also be served in a slow cooker set to warm.

NOTE

If you don’t have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.

HOW TO FREEZE MEATBALLS

Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.

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