Meatballs and special sauce

Back in high school, my boyfriend’s mother used to serve at her parties Hillshire Farms Lit’l Smokies with this delicious sauce.  I loved her recipe and when I asked for the ingredients, she told me it’s their official recipe. I loved it so much that she brought it as a dish to our wedding upon my request.

For our work Christmas party this year, I combined my meatballs recipe with this delicious Hillshire Farms sauce. Super easy. Enjoy!

Meatballs and Special Sauce
Makes about 60 small meatballs

For the balls:
Two slices of white bread put through the food processor into coarse crumbs. Soak these in milk for a few minutes and squeeze out milk.
1 pound ground pork
1 pound ground beef
1 egg
1/2 cup grated parmesan
2 cloves garlic, minced
1/4 – 1/2 onion, chopped finely
1 tsp. porcini powder (optional)
1 TBS dried basil
1 TBS dried parsley
1 TBS tomato paste
2 tsp dried oregano
a couple of dashes of Worcestershire Sauce
splash of red wine
salt and pepper
a couple of shakes of pepper flakes (that rhymes!)


For the sauce:
1 jar of Chili Sauce (looks like ketchup)
1 jar of Concord Grape Jelly (NO JOKE)


Mix all the meatball ingredients together thoroughly and form into balls smaller than a golf ball. Place in a 375-degree oven for 30-40 minutes. Meanwhile, empty the chili sauce and grape jelly into a casserole dish or crock pot and heat until melted and combined. When meatballs are done, place them in the casserole dish and toss till balls are coated with the sauce. Serve with toothpicks at an ugly sweater party.

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