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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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

Directions Step-By-Step

Mix 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.
Pour 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.
To 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!
* 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