Currant Meatballs Recipe

Name: Currant Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef (I use chuck); 1 egg; 1 medium onion, chopped (1/2 cup); 1/3 cup dry bread crumbs; 1/4 cup milk; 1/4 tsp salt; 1/8 tsp pepper; 1 cup chili sauce; 1/3 cup currant jelly; 1/2 cup cold water; 1 tsp ground mustard

Servings: persons

1 lb ground beef (I use chuck)
1 egg
1 medium onion, chopped (1/2 cup)
1/3 cup dry bread crumbs
1/4 cup milk
1/4 tsp salt
1/8 tsp pepper
1 cup chili sauce
1/3 cup currant jelly
1/2 cup cold water
1 tsp ground mustard

1
Heat oven to 400.
2
Mix all ingredients except chili sauce, currant jelly, water, and mustard.
3
Shape into approximately 30 1 inch balls.
4
Place in an ungreased rectangular pan, 13 X 9 X 2 inches.
5
Bake uncovered about 15 minutes or until no longer pink in the center and juice is clear.
6
Place chili sauce, currant jelly, water, mustard, and meatballs in a 2 quart saucepan.
7
Heat to boiling, stirring occasionally; reduce heat.
8
Cover and simmer about 15 minutes or until sauce and meatballs are hot.
9
*If I don't feel like using toothpicks, I use pretzel sticks to put the meatballs on.
10
*

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb ground beef (I use chuck), 1 egg, 1 medium onion, chopped (1/2 cup), 1/3 cup dry bread crumbs, and more.

Yes, Currant Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Currant Meatballs

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