December 30, 2005

Appetizer Meatballs with disconcerting sauce

I'm not sure how the subject of meatballs came up at work, but in the course of a meatball discussion, one of my co-workers said "You'll never believe what my mother used as a sauce for cocktail meatballs!"

I said "Grape jelly and chili sauce."

Her jaw drapped. She was amazed that anyone had ever heard of such a thing. "How did you know?" she asked.

"Because that's how you make cocktail sauce for meatballs," I said.

Actually, when I found out that my grandmother's meatballs, the ones we devoured at every party, were coated with grape jelly and chili sauce, I was a bit, well, disconcerted, too. But you can't argue with success, and a Crockpot of these babies were always a success.

Here, straight from the church cookbook, is my grandmother's recipe:


Click if you need it bigger.

Posted by Nic at December 30, 2005 10:50 AM | TrackBack

I got this one from a fellow grad student eons ago. I thought he was nuts when he said what he was bringing to the party. I've used it with variations like peach preserves ever since.

Posted by: Punctilious at January 1, 2006 08:38 PM

What kind of chili sauce?

Posted by: Orasio Robles at January 2, 2006 10:57 AM

A chili sauce like's like a chunky, somewhat spicy ketchup. You'd find it next to ketchup in the grocery store. What you don't want...and what my ex came home with when I sent him to buy chili a can of chili.

Peach sounds good. I also like the idea of cranberry sauce instead of the grape jelly.

Posted by: nic at January 2, 2006 04:07 PM

What is the title of the cookbook that this came from?

Posted by: dk at February 3, 2006 06:03 PM
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