Jelly Balls

15 Nov
Chafing dish+1970s=Jelly Balls

Chafing dish+1970s=Jelly Balls

It came from the trusted pages of our family’s favourite cookbook. And it sounded so promising:

“Rally round the chafing dish!”

The recipe for tender meatballs glistening under a coating of sweet grape jelly and chili sauce was sure to be delicious. And somehow, despite the hype, we were disappointed by the pedestrian (to us), warm ketchupy flavours.

But all is not lost.

Jelly Balls will live on, but under the guise of a sweet and sour jellied cranberry sauce.

Also, a cola and barbecue sauce mix might make a great game day treat.

Yes, Grey Cup is two weeks away, and we’re always packing our arsenal of party recipes. What are your favourite Grey Cup goodies?

Recipe from President’s Choice Insider’s Guide
1 pkg (850 g) PC® Turkey Meatballs
2 cans (each 350 g) no name Jellied Cranberry Sauce
¼ cup (50 mL) PC® Soya Sauce
2 tbsp (25 mL) Red wine vinegar

Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil and spray with cooking spray.
Spread meatball on prepared baking sheet. Bake for 6 to 8 minutes. Turn meatballs and continue cooking 6 to 8 minutes or until cooked through.
In saucepan, heat cranberry sauce, soya sauce and vinegar over medium heat, stirring occasionally, or until boiling and smooth. Set aside.
In large bowl, combine meatballs and sauce. Transfer to slow cooker. Set it to low to hold warm for up to 1 hour. Serve with decorative toothpicks.
Recipe from President’s Choice Insider’s Guide
1 cup (250 mL) PC® Cola
1 cup (250 mL) PC® Gourmet BBQ Sauce
1 box (907 g) PC® Swedish Beef Meatballs

In large saucepan, stir together cola and barbecue sauce. Add frozen meatballs. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 17 minutes, stirring occasionally.
Transfer the cooked meatballs to a medium-sized slow cooker turned to low to hold warm. Serve with toothpicks
The old school inspiration:

Best of Bridge Winners
1 lb. (500 g.) lean ground beef
1 egg, beaten
1/2 cup fine bread crumbs
3 Tbsp. chopped parsley
1/2 cup chopped onion
1 tsp. Worcestershire sauce
salt and pepper to taste

Chili Grape Sauce
12 oz. (341 ml) bottle chili sauce
10 oz. (284 ml) jar grape jelly
1 tsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. soy sauce
Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1″ in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. Makes about 50 balls. Freezes well.

Cook’s Illustrated
1 tablespoon vegetable oil
1 onion, minced
1 (28-ounce) can tomato sauce
2½ cups apricot preserves
¼ cup packed dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard

Red pepper flakes

2 Responses to “Jelly Balls”


  1. Christmas nibbles « Saucy Cherie - December 11, 2010

    […] here are some of our tried and true recipes. You already know of our chaffing dish obsession (cranberry jellyballs here) , but we also like appetizers we can freeze […]

  2. Jingle Balls « Saucy Cherie - December 7, 2012

    […] time is party time. We can’t resist a chafing dish filled with cocktail meatballs. These are our family’s secret […]

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