This recipe was served as part of a retro dinner.

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Makes 20 meatballs


12 ounces (1 bottle) Heinz Chili Sauce

16 ounces grape jelly

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1 1/2 pounds lean ground beef

1/2 cup dry breadcrumbs

1/2 cup tomato ketchup

1 large egg, beaten

1/4 cup onion, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper, ground

1. In a large skillet or large pot, combine chili sauce and grape jelly and heat over medium-low heat until melted and well combined. Lower to simmer. Combine beef, breadcrumbs, ketchup, beaten egg, onion, salt and pepper in a large bowl.

2. Form into meatballs 1 inch in diameter. Add to simmering chili sauce/grape jelly mixture, turn gently to coat, cover and simmer on low for 1 hour turning periodically, until meatballs are cooked through.

From Robert Levine of Bloomfield Hills, Mich.

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