Meatballs In A Jelly-Ketchup Sauce – a delicious recipe with currant jelly, ketchup, onion, ground beef, bread crumbs, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix the onion, ground beef, eggs and bread crumbs together in a large bowl with your hands. That's right, with your hands. It's going to be cold and gooey, but fun!
2
Make balls with the dough - size them a little bit larger than golf balls.
3
Plop the ketchup and jelly into a large pan (big enough to fit all of the meatballs*) and heat on the stove on medium-high. Stir until the jelly melts and mixes with the ketchup. Add the meatballs to the pan in one layer.
4
Allow the sauce to boil and the bottom of the meatballs to brown. Rotate the meatballs with tongs every minute or two until all sides are browned and the meat is cooked thoroughly.
5
Remove from pan and serve!
6
** If you don't have a gigantic pan, just divide the dough and the ketchup/jelly ingredients to fit your size of pan. Doing this in three batches works well as you can do 1/4 cup ketchup, 1/3 cup jelly for each batch.
843
kcal
Calories
62
g
Fat
13
g
Carbs
55
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup of red currant jelly, 3/4 cup ketchup, 1 small onion, chopped, 2.5 pounds ground beef, and more.
Yes, Meatballs In A Jelly-Ketchup Sauce 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.
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