At a recent party, my husband, who is from Turkey, tasted barbecue meatballs for the first time. I didn’t even think about it as I used my little toothpick and popped one in my mouth…then another…and another. At the end of the night he was still raving about them. I realized that this simple dish that I’d taken for granted, was one I’ve never made myself. I still don’t know why. They’re easy, they’re popular beyond belief, and after many decades, they’re still a top choice for buffet parties everywhere.
Here’s a recipe I’ve seen from several sources. Now that I’m writing it down and sharing it, it looks like I’ll be making it very, very soon.
For this recipe you’ll need:
(For the sauce)
1 ½ cups chili sauce
1 cup grape jelly
1 Tablespoon Dijon mustard
(For the meatballs)
1 pound ground beef
1 egg
3 Tablespoons dried bread crumbs
1 teaspoon salt
To make this recipe:
Combine the meatball ingredients and shape into small meatballs. Brown the meatballs on all sides in a few tablespoons of olive oil. After they’re brown, place the meatballs in a crock pot and cover with the sauce mixture. Cook on low heat for 4-6 hours.
Tip: I’ve seen many variations of these meatballs. If you’re in a hurry, use the store-bought frozen meatballs available in the freezer section of your grocery store.
For SUPER easy meatballs, combine already-cooked frozen meatballs from your grocery store in the crockpot with 1 cup frozen pepper, 1 can diced pineapple with the juice, and sweet and sour sauce. Cook as directed above, on low heat for 4-6 hours, or on high heat for 1 ½ to 2 ½ hours.
Any way you cook them, party meatballs are delicious and sure to satisfy all your party-goers.