Glazed
Meatballs
Meatballs have been around ever since
thrifty prehistoric cooks cleaned up the tiny bits of raw meat that were
left after the butcher was done hacking up whatever game the hunters brought
home. Bits were mixed up with leftover cooked grains and herb leaves and then
roasted on the edge of the fire. Glazed meatballs are browned, steamed and then
simmered in a tangy chili and grape jelly sauce. Serve with steamed rice and a crisp green
salad.
Preparation time: About
15 minutes.
Equipment you’ll need: Large non-stick skillet/lid, large bowl, slotted
spoon, utility spoon, measuring spoons, saucepan, serving platter and spoon.
Safety: Ask for adult
supervision when browning the meatballs, draining the grease and pouring the
hot sauce over.
Meat balls
1 pound lean ground beef
3/4 cup
Instant whole grain oatmeal, regular flavor
1 large
egg, beaten
1 1 1/8-ounce package Meatloaf seasoning
1 tablespoon canola oil
1. In a
large bowl, mix together the beef, oatmeal, egg and seasoning. Form into
12 - 16 meatballs.
2. Heat oil in a nonstick
skillet on medium high. Brown meatballs, cover and let
steam
until well done, about 5 minutes.
3. Remove meatballs, drain on
paper plate/paper towels, drain excess grease from
skillet
and spoon back into skillet.
Glaze
1 12-ounce jar chili sauce
1 12-ounce jar grape jelly
1. In a
saucepan, mix together chili sauce and jelly.
Heat until bubbly over medium
heat.
2. Remove from heat and pour
over meat balls.
3. Cover and simmer for 20-30
minutes.
Yield:
4 servings.
Clean Up: Turn off stove
immediately after use. Always leave a
clean kitchen!
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist