Recipes
Easy Cocktail Meatballs
By: Lisa Amnotte
An oldie but a goodie:)
Details
- Prep Time:
15 min - Cook Time:
60 min - Ready In:
1 hour, 15 min
Servings: 12 servings
Ingredients
- 1 lb ground beef
- 1/2 tsp Worcestershire sauce (GF) Lea & Perrin
- 1/2 cup dry bread crumbs (Gluten Free)
- 1/8 tsp pepper
- 1/3 cup chopped onion
- 1 egg
- 1/4 cup milk
- 1 tsp salt
- 1 Tbsp. snipped parsley
- 1 (12 oz.) bottle chili sauce (Heinz)
- 1 (10 oz.) jar grape jelly (Smuckers)
Directions
- Mix chili sauce and grape jelly in a bowl. Set aside.
- Combine remaining ingredients in a separate bowl from sauce.
- Shape into 1 inch balls. Place on a greased sprayed cookie sheet.
- Bake at 400 degrees for 20 mins.
- Remove meatballs and place in a Dutch oven or crockpot. Pour sauce mixture over meatballs and gently fold in.
- Heat on low 30 mins in Dutch oven or on low in a Crockpot for 1 hour.
I just keep the end pieces from loafs of GF bread in the freezer. When I need breadcrumbs, I just toast them then put them in the food processor and the result is instant breadcrumbs! Pre packaged breadcrumbs are outrageously priced (like many GF items) so, this is an inexpensive and easy alternative..
Don't the bread crumbs have gluten in them?
The recipe said "GF" breadcrumbs, which I just changed to say "gluten free" to clarify. You can buy them from several companies including EnerG, Whole Foods & Kinnikinnick - or you can take some of your stale gluten free bread or the heels from gluten free bread and put it in the blender or food processor. Another idea is crunched up Gluten Free Crackers. Some people even use crunched up Rice Chex cereal in place of gluten free bread crumbs.