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Cookhouse Meatballs

Dillman Farm Soft Red Wine Jelly


  • 2/3 c. Dillman Farm Soft Red Wine Jelly
  • 1 LB lean ground beef
  • 1 clove garlic, minced
  • 1 c. soft bread crumbs (French or white bread)
  • 1/2 tsp. salt
  • 1 egg, slightly beaten
  • Dash of pepper
  • 2 TBS. minced onion
  • 2/3 c. chili sauce
  • 2 TBS. milk


Form meat mixture into 40 meatballs. Brown in 1 TBS. oil, (or bake in oven till completely cooked). Cook, covered, over low heat, 5 minutes. Drain excess fat. Combine chili sauce and soft red wine jelly. Heat, stirring until jelly is melted. Simmer 10-12 minutes until sauce thickens, basing occasionally.

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