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grape jelly meatballs.... I read the recipe wrong!

16 years ago

Hello everyone. I made the following recipe for grape jelly meatballs. I'd been wanting to try grape jelly meatballs for a while. The thing is, I accidentally read the recipe wrong and added 3 TABLESPOONS of dijon mustard instead of three TEASPOONS! When I went to add the meatballs to the crock pot after baking them, I was almost knocked out by the smell of mustard. I don't even like mustard, so this is going to be way too strong. Does anyone have any suggestions on how I can dilute the mustard flavor? Maybe another bottle of chili sauce and cup of grape jelly?

Ingredients:

* 1 1/2 cups chili sauce

* 1 cup grape jelly (can use currant jelly)

* 1 to 3 teaspoons Dijon mustard

* 1 pound lean ground beef

* 1 egg, lightly beaten

* 3 tablespoons fine dry bread crumbs

* 1/2 teaspoon salt

Preparation:

Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.

Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on LOW for 5 to 7 hours.

Thanks!

Here is a link that might be useful: recipe scource

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Comments (7)

wizardnm
16 years ago
I'd remove the meat balls from the sauce, putting them into a colander. Let any more sauce drain off. Discard the sauce.

Make a new batch of sauce, without mustard. Combine with meatballs in clean crock pot. The will probably be enough mustard flavor left clinging to the meatballs.

Nancy
vacuumfreak
Original Author
16 years ago
Nancy, I did exactly that! Just had to go to Wal-mart in the middle of the night because I was out of chili sauce and grape jelly! I didn't add anymore mustard for the reason you mentioned.

Thanks
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Hey PK! Glad to hear from you. I make a sweet and sour sauce very close to what PK makes. I use it for sweet and sour pork but it would be great on meatballs now that I see Pete's recipe. 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. For meatballs forget the pork, flour and eggs. Dice rather than quarter the peppers so I would forget the parboil part. Continue from the broth part on. I've talked myself into trying this I think it would be yummy! Maybe it's too much but I'd go for a Sweet and Sour, a Marinara, a BBQ and a Swedish style, actually a Mexican sauce could be could too. That's it !! Have a meatball station! LOL
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I made them to-day. Tthey are super good and so easy. I'm sure we are going to have them frequently. We both thought the sauce would be good on chicken breasts, pork chops, etc and in the crock pot. I'm so glad that you posted it and that I printed it off. Hope things soon improve for you and your husband, jasdip. Will say a prayer for you too
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foodonastump
16 years ago
Bobby - You and your cooking disasters!!! I like seeing these posts because it's reassuring to see I'm not the only screwing things up in the kitchen. Have you ever tried cooking mise en place? I don't do it too often, but it does seem to lessen the chances of forgetting ingredients or messing up the amounts.
vacuumfreak
Original Author
16 years ago
It's interesting for sure. Being absent minded and and clumsy don't mix well with cooking, but I like food too much to stop!

I've never tried cooking mise in place (or cleaning as I go... I usually clean the next day after I've recovered from the disaster). I'm just not that kind of person! Glad it works from some though!
teresa_nc7
16 years ago
"I usually clean the next day after I've recovered from the disaster). I'm just not that kind of person!"

LOL, Bobby! Thanks for the chuckle!
Teresa
User
16 years ago
LOL Bobby and FOAS I hear you!!!

I always use mise en place when cooking for company otherwise the wine gets in the way!

My other trick is to place all the ingredients on the kitchen island and then move them to the counter as I use them. Saves the "did I add the sugar" dilemmas!
lindac
16 years ago
Taste it!! If you can't tell if you did....then it dopesn't matter.

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