wallydog1
04-12-2009, 06:57 PM
Ingredients:
1 lb ground venison
1/2 cup fine dry bread crumbs
1/2 cup minced onion
1/4 cup milk
2 eggs, beaten
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/8 cup Vegetable Oil
6 ounce) jar SMUCKER'SŪ Concord Grape Jelly
1 (12 ounce) bottle chili sauce
1 bottle any barbecue sauce any (Jack) will do
Directions:
1 tsb Brown Sugar
1 tbs Mustard (Any Kind)
1 tsb Minced Garlic
2 shots Jack D. :)
1. COMBINE first eight ingredients, mixing well; shape into 36 one-inch meatballs.
2. COOK in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
3. COMBINE grape jelly and chili sauce and barbecue sause in a large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.
4. PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes stirring occasionally, until sauce is bubbly and meatballs are heated through.
5. TRANSFER glazed meatballs to a chafing dish or slow cooker.
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02189.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02198.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02199.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02190.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02201.jpg
1 lb ground venison
1/2 cup fine dry bread crumbs
1/2 cup minced onion
1/4 cup milk
2 eggs, beaten
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/8 cup Vegetable Oil
6 ounce) jar SMUCKER'SŪ Concord Grape Jelly
1 (12 ounce) bottle chili sauce
1 bottle any barbecue sauce any (Jack) will do
Directions:
1 tsb Brown Sugar
1 tbs Mustard (Any Kind)
1 tsb Minced Garlic
2 shots Jack D. :)
1. COMBINE first eight ingredients, mixing well; shape into 36 one-inch meatballs.
2. COOK in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
3. COMBINE grape jelly and chili sauce and barbecue sause in a large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.
4. PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes stirring occasionally, until sauce is bubbly and meatballs are heated through.
5. TRANSFER glazed meatballs to a chafing dish or slow cooker.
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02189.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02198.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02199.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02190.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC02201.jpg