Cocktail Meatballs

1 bottle chili sauce
juice of 1 lemon
6 oz grape jelly
1 cp Malaga or other dark sweet cooking wine

Mix in blender:

½ cp crushed corn flakes
1 small onion
1 clove garlic
2 whole eggs
1 Tbsp dried or fresh parsley

Add this to 1 lb ground round and 1 lb ground pork. Mix well and season with salt and pepper. Shape into walnut size balls.

In large skillet, mix chili sauce, lemon juice, grape jelly and Malaga or other dark sweet cooking wine. Simmer until the grape jelly is melted. Carefully add the meat balls and cook slowly for one hour. Let cool and skim all the grease off the top.

These meat balls can be frozen in plastic containers or jars. Reheat to serve, either in a chafing dish or serve on a tray with toothpicks and parsley leaf on top.

Yields about 60 meat balls.

Last Modified 22:12:17 17 January 2026 UTC