Appetizer Meatballs
Print recipe| Serves | about 30 meatballs |
| Inspiration | Vicky from swimming |
Ingredients
Sauce
- 1 cup chili sauce
- 1 cup grape jelly
- Juice of one lemon
- 1/4 cup spicy barbecue sauce
- 4 Medium sized cremini mushrooms, finely chopped (about 1 cup)
Meatballs
- 1 1/2 Lb (680 gm0 extra lean ground beef
- 1/4 cup barbecue sauce
- 1 Tsp Dijon or your favourite mustard
- 1 Tsp garlic powder
- 1/2 shallot (grated)
Directions
| Sauce | |
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Mix the 1/4 cup of spicy barbecue sauce, lemon juice, grape jelly and chili sauce in a large sauce pan. Add the chopped mushrooms and bring to a boil. Remove from the heat and set aside.  | |
| Meatballs | |
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Mix the beef, 1/4 cup of barbecue sauce, Dijon mustard, garlic powder and grated shallot together.  | |
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Shape the meatball mixture into 1 inch round balls. Drop into the sauce. Bring to a boil, then reduce the heat and simmer covered for 25 minutes, stirring occasionally. Remove the cover and bring to a boil. Cook on high for 5 minutes.  | |
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Serve the meatballs and sauce in a decorative bowl or chafing dish with toothpicks. The meatballs and sauce may frozen and then reheated.  | |