Chef’s Surprise Tangy Meatballs

Your friends will never guess what gives these meatballs their delicious flavor. Shhh…it’s chili sauce and grape jelly, but we won’t tell if you don’t!

2 lbs. ground beef

2 eggs, beaten

1/2 t. salt

3/4 c. quick-cooking oats, uncooked

1-1/3 c. chili sauce, divided

1/2 c. grape jelly

In a large bowl, combine beef, eggs, salt, oats and 1/3 cup chili sauce. Mix well with your hands; form into one-inch balls. Place in an ungreased shallow 13"x9" baking pan. Bake, uncovered, at 400 degrees for 15 to 17 minutes, until meatballs are browned; drain. Meanwhile, combine jelly and remaining sauce in a large saucepan over medium heat. Cover and cook, stirring occasionally, for about 10 minutes, until mixture is well blended. Add meatballs; simmer until heated through. Meatballs may be kept warm in a slow cooker while serving. Makes about 5 dozen.

Making lots of meatballs? Grab a melon baller and start scooping…you’ll be done in record time!