I have ZERO (“Hark the Herald…”) food waste this week.
I even cleaned-out the fridge. This truly is an early Christmas miracle.
I am now also heavy into making up new recipes for easy appetizers for the season. I love a great appie but they can get super expensive not to mention labour intensive. Here’s something quite fun and easy.
Do you ever have weird stuff left in your house and you need to use it up? I do.
You see I made a bit of a mistake in my beef order this time-I didn’t tell the farmer that I didn’t want hamburger patties. I just don’t like them. Don’t get me wrong, with this beef they are pretty darn good but when I want a burger I want is nicely seasoned with a special treat inside of it (see next week for a humdinger) so I’ve been thinking of ways to use up this ground beef in different forms.
This is actually an idea of my mom’s that I’ve changed to suit today’s wider reaching tastes. We were talking about meatballs that she used to make for parties in the 70’s and we were chatting about odd ingredients in them (kool-aid, food colouring…) and she mentioned ones that she used to glaze with jelly and ‘spice-up’ with chilli powder. Not that I don’t like chilli powder but I think that I can do something a bit more exciting.
I started with four premade patties (this will be about a lb. of beef) and added one egg and 1/2 cup bread crumbs. Form into balls and brown.
In my trusty slowcooker I combined; 1/2 cup of grape jelly (yes, grape jelly, this is not a typo. I have a tonne of grape jelly from my backyard grapes and honestly we don’t eat a lot of it-I just like to make it), 1/4 cup sweet chilli sauce, 1 heaping tablespoon of chilli garlic sauce, 1/8 cup chicken stock, dash sesame oil and a dash of soy sauce (less than 2 T. of each).
Add your meatballs and cook on high for 3 hours.
Play a guessing game of what the secret ingredient is
These are so good that I’d be happy to bring them anywhere.