Everyone knows (and loves) this classic recipe for slow cooker meatballs simmered with chili sauce and grape jelly. I’m certain you’ve had these at a party, served right out of a slow cooker or on a heated tray, speared on toothpicks and dripping with their sweet, tangy, peppery sauce.
For the meatballs:
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground beef
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
For the sauce:
2 cups bottled chili sauce
1 cup grape jelly
1-2 tablespoons bourbon (optional)
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In a large bowl, combine the bread and milk mixture, beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix well.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes.
In the bowl of a slow cooker, combine chili sauce, grape jelly and bourbon. Heat on high until sauce is heated through, about 5 minutes, and whisk to combine thoroughly.
Add meatballs to slow cooker and stir to coat evenly with sauce. Reduce heat to low and simmer for 45 minutes. Serve immediately.
