Grandpa Ray’s Sweet & Spicy Meatballs

Pattie Berriman


This recipe was handed down to me from my Grandpa Ray. He was the true cook of the family and most everything I learned came from him. When I started my first home, he was who I called every time I wanted to know how to cook something. This recipe is one that is always served at my Christmas Eve gathering.

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★★★★★ 2 votes
24 meatballs
20 Min
4 Hr
Slow Cooker Crock Pot


1 lb
ground beef
1/2 c
bread crumbs
1/3 c
onion, finely minced
1/4 c
large egg
1 Tbsp
fresh parsley
1 tsp
kosher salt
1/8 tsp
black pepper
1/2 tsp
worcestershire sauce
1/4 c
olive, vegetable or canola oil


12 oz
jar chili sauce (prefer heinz chili sauce)
10 oz
jar of grape jelly
1-2 Tbsp
hot pepper jelly, optional or a pinch or so of red pepper flakes


Step 1 Direction Photo

1Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
Heat the oil in a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet.

Step 2 Direction Photo

2Pour the chili sauce and the grape jelly into pan and heat, stirring constantly until all of the jelly has melted. To kick it up a bit, stir in some hot pepper jelly. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes.

Step 3 Direction Photo

3To keep warm place into a chafing or warming dish, or deposit the whole skillet into a crockpot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling. Have toothpicks handy to spear meatballs with!

4* Can use frozen meatballs, although I have tried them and did not like the results. Also you can use Lil’ Smokies .

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom
Hashtag: #Meatballs