- Heat the oven to 400 F. Line a rimmed baking sheet with foil.
- Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing the meatballs.
- Combine the ground beef with the beaten egg, bread crumbs, Worcestershire sauce, and salt; mix thoroughly. Shape into about 2 1/2 dozen 1/2-ounce meatballs or 16 to 18 1-ounce meatballs.
- Arrange the meatballs in the prepared baking pan and bake for 12 to 18 minutes, or until cooked through; drain well. Alternatively, place a cooling rack in the pan and bake the meatballs on the rack.
- Add meatballs to sauce, stir to coat, cover and cook on LOW for 3 to 4 hours.
Tips and Variations
- Quick Version – Heat the sauce ingredients in a Dutch oven or stockpot. Add the cooked or frozen meatballs, cover, and simmer for 20 to 30 minutes. Transfer to the slow cooker (low setting) or chafing dish for serving.
- Substitute currant jelly or apple jelly for the grape jelly.
- If you don’t have chili sauce, combine 1 1/2 cups of ketchup with 2 tablespoons of brown sugar, 1 tablespoon of vinegar, a dash of cinnamon, and a dash of allspice.
- Use a thick, mild barbecue sauce in place of the chili sauce and Dijon mustard.
- Use ground turkey or chicken instead of beef, or use a combination of beef and lean ground pork.
Adopted from Hello, Jell-O! by Victoria Belange
Serving: 7 – 10 molds
3 tablespoons or 3 envelopes of unflavored gelatin powder
2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cups cold ginger ale
1 cup sliced fresh strawberries
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.
Bring the water with the gelatin powder to a boil over high heat while stirring until the gelatin is fully dissolved. Remove from the heat.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Then, stir in the champagne and ginger ale.
Refrigerate until thickened a bit. Make sure the mixture is still partially liquid. Fold in the strawberries. Spoon into 7 to 10 individual molds or a big mold. The smaller the mold the firmer the jello will be. Remember, metal mold acquire firmer jello than glass mold. Refrigerate until firm. Unmold and serve.
To unmold, run a knife around the top of the jello and put it in a bath of warm water for 10 – 20 seconds. Flip it over and shake it or give it a light pat.