Total time:\u00a0 Approximately 2 hours.<\/p>\n
Beef and pork meatballs in chili and red pepper jelly from Rania Harris (KDKA Pittsburgh Today Live, January 2008) via instant messenger, so I hope it copies right.<\/p>\n
3 slices fresh white bread
\n\u00bd cup milk
\n3 tablespoons unsalted butter
\n\u00bd cup finely chopped onion
\n\u00be pound ground chuck
\n\u00be pound ground pork
\nKosher salt and coarse ground black pepper to taste
\n2 large egg yolks
\n\u00bc teaspoon ground allspice
\n\u00bc teaspoon freshly grated nutmeg
\nFlour for dusting meatballs
\nVegetable oil for frying meatballs
\n1 bottle Heinz Chili Sauce
\n1 – 10 ounce jar red pepper jelly<\/p>\n
Directions:
\nTear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.<\/p>\n
In a small skillet over medium heat, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.<\/p>\n
Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions. Blend mixture well, but don’t overwork, as the result will be a dense meatball. Roll the mixture into 1-inch meatballs.<\/p>\n
Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.<\/p>\n
Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point. Carefully add the meatballs and heat gently. Remove from heat and carefully pour into a fondue pot and serve following the manufacturer’s directions.<\/p>\n
Yield: approximately 30 meatballs, 4 to 6 servings<\/p>\n
[08:48] Jeremy: if u try it out lemme know how it is… ill tell u how that pita is<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
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