Prep Time: approx. 10 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 55
Minutes. Makes 32 meatballs
After cooking, can keep the meatballs warm in a slow cooker until ready to serve.
I usually make step 3 (below) by just putting the sauce ingredients (all 2 of them!) in a crock pot to heat while I am forming and frying the meatballs. Then I put the fried meatballs in the warming sauce, omitting step 3.
I use a portion scoop and tongs to make meatballs. These two tools have made the process run smoothly, especially when making the meatballs in bulk. (I made 1800 meatballs in 2005 for Jonathan's bar mitzvah!)
The meatballs freeze nicely (just after step #2)
2 pounds ground beef
1 cup dried bread crumbs
2/3 cup chopped onion
1/2 cup soy milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/2 cup shortening, used 1/4 cup at a time
2 * 15 ounce cans sloppy joe chili sauce
1 32 ounce jar grape jelly (Smuckers and Liebers are kosher)
- In a large bowl, combine ground beef, bread crumbs, onion, soy milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and gently shape into meatballs with minimal handling.
- In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
- Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.