Like a little black dress, these appetizers are timeless favourites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker.
What do I need ?
Original recipe yields 50 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) extra-lean ground beef
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1 cup water
1 jar (500 mL) grape jelly
1 bottle (455 mL) Heinz Chili Sauce
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How do I make it ?
Heat oven to 400ºF.
Mix meat, stuffing mix, water and eggs just until blended. Shape into 50 (1-1/2-inch) meatballs; place on 2 foil-covered rimmed baking sheets sprayed with cooking spray.
Bake 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
Add meatballs to sauce; stir to evenly coat.
Kraft Kitchen Tips!
Prepare recipe as directed; transfer to slow cooker set on LOW heat to keep warm while serving.
If you don't have 2 rimmed baking sheets, you can bake meatballs in any other shallow baking pan sprayed with cooking spray. Just make sure the meatballs are spread into a single layer in each pan.
How to Freeze the Meatballs
Loosely pack the cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
Calories From Fat
% Daily Value
Total fat 1.5 g
Saturated fat 0.5 g
Cholesterol 20 mg
Sodium 55 mg
Total carbohydrate 11 g
Dietary fibre 0 g
Sugars 9 g
Protein 5 g
50 servings, 1 meatball (35 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.