Grape Jelly Meatballs

Grape Jelly Meatballs - Greg White
Rowen Adds...
And Adam Quinan Suggests...
Currant Jelly Meatballs - Margaret Heath
Cane Syrup Meatballs - Jennifer Scates

Grape Jelly Meatballs - Greg White
This came across another list I'm on:
1 1/2 lbs. lean ground beef Mix beef with 1 slice of bread that has been crumbled and soaked in milk. Form into small balls and brown. Drain and place in slow cooker with 1 (10 oz) bottle of chili sauce and 12 oz of grape jelly. Simmer - the longer the better."
Yeah, the longer the better. Maybe for a year or two? (I'm going to try it anyway.)

Rowen Adds...
Actually, it isn't too bad. It's what you get at a buffet or Christmas cocktail party when they offer "sweet and sour" meatballs. If you don't like it quite as sweet use plum jam instead, or add a bit of vinegar.

And Adam Quinan Suggests...
We use regular barbecue sauce straight from the supermarket mixed half and half with grape jelly and it is surprisingly good. And very quick if you use the frozen prepared Italian or Swedish style meatballs.

Currant Jelly Meatballs - Margaret Heath
I have made these meatballs using currant jelly and ketchup instead of grape jelly and chili sauce. This is how I first had them, and I favor that recipe because otherwise I wouldn't know what to do with the leftover chili sauce.

Cane Syrup Meatballs - Jennifer Scates
Little cocktail sausages (or slices of bigger sausages) cooked up in a mix of spicy garlic mustard and cane syrup? Old family favorite around the house ... honey doesn't quite cut it, but then we were raised on Steen's Open Kettle Cane Syrup, made in Abbeville, Louisiana...