Old Fashioned Meatballs

Old Fashioned Meatballs

This is an old-fashioned dish that often makes it to potlucks but never seems to stick around that long! It disappears shortly after it’s served.

I don’t use crockpots in my cooking, so this version is a crockpot free version. But feel free to use a crockpot, if you have one.

I’m also using my technique for light and incredibly tender meatballs.

Serve these in a bowl, or on a tray with a fancy toothpick running through it.

This is an old-fashioned recipe, not my favourite one in terms of nutrition, but it’s so flavourful, I simply cannot imagine it ever going out of style! This one is a keeper!

DifficultyBeginner

Yields8 Servings

 1 lb ground beef
 1 lb ground pork
 2 cups cubed bread
 ½ cup milk
 1 onion, minced finely
 1 tbsp kosher salt
 2 eggs
 pepper, to taste
 1 tbsp butter or oil
 1 tsp worcestershire sauce
 1 cup chili sauce
 1 ⅓ cups grape jelly

1

Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.

2

Sautee onions over medium heat in a little bit of oil until tender and just beginning to brown.

3

Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.

4

Add cooked onion (cool it first,) Worcestershire sauce, eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low to medium low speed until combined. Add the rest of the pork/beef mixture and stir/fold it gently with a fork for tender meatballs.

5

Shape the meatballs into the desired size. I use about tablespoon and a half measure by volume, but you can definitely make yours bigger.

6

Bake meatballs in preheated oven until cooked through (the internal temperature must reach 160 as in accordance to the safe Government-suggested internal temperatures guidelines.) Another option is to broil the meatballs until done to promote extra browning.

7

Combine chili sauce and grape jelly in a pot over medium heat. Whisk into homogenous mixture. Cook for a few minutes uncovered to thicken slightly. Add meatballs to the sauce tossing and basting and cooking uncovered until all the meatballs are nicely coated and warmed through. Enjoy!

Ingredients

 1 lb ground beef
 1 lb ground pork
 2 cups cubed bread
 ½ cup milk
 1 onion, minced finely
 1 tbsp kosher salt
 2 eggs
 pepper, to taste
 1 tbsp butter or oil
 1 tsp worcestershire sauce
 1 cup chili sauce
 1 ⅓ cups grape jelly

Directions

1

Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.

2

Sautee onions over medium heat in a little bit of oil until tender and just beginning to brown.

3

Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.

4

Add cooked onion (cool it first,) Worcestershire sauce, eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low to medium low speed until combined. Add the rest of the pork/beef mixture and stir/fold it gently with a fork for tender meatballs.

5

Shape the meatballs into the desired size. I use about tablespoon and a half measure by volume, but you can definitely make yours bigger.

6

Bake meatballs in preheated oven until cooked through (the internal temperature must reach 160 as in accordance to the safe Government-suggested internal temperatures guidelines.) Another option is to broil the meatballs until done to promote extra browning.

7

Combine chili sauce and grape jelly in a pot over medium heat. Whisk into homogenous mixture. Cook for a few minutes uncovered to thicken slightly. Add meatballs to the sauce tossing and basting and cooking uncovered until all the meatballs are nicely coated and warmed through. Enjoy!

Old fashioned meatballs
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