Weenies and balls...
 

I need to make something easy for a carry-in for Friday. I don't have time to cook my head off, and I want something I can throw in the crock-pot, so I thought about making those cocktail weenies and meatballs that go in some kind of sauce made with grape jelly.

There must be a million recipes for it online. I have no interest in making my own meatballs, even.

Had anyone made this? Can you help me out?

Thanks!

Here are two completely different takes on the sauce:

Grape Jelly with Chili Sauce Meatballs or Cocktail Weiners (appetizer)


One 12 oz. bottle of chili sauce and 12 oz. grape jelly (or half a bottle of 32 oz. jar);
double this recipe depending on the amount of meatballs or hot dogs or smokies.

Mix and place all in Crockpot. Tastes great.

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BBQ Sauce for Cocktail Weiners or Meatballs

2 c. BBQ sauce
1/2 c ketchup
3 TBSP Worcestershire sauce
1 TBSP brown sugar
1/2 c. grape jelly
1/2 c. water
3# cocktail weiners or meatballs.

Mix and place all in Crockpot. tastes great.

___________________________________

Well, apparently they both taste great. :eyebrow:

The second one sounds better, but never having made this I don't know.

This one's my favorite. (Scroll down a bit to get to the sauce part.) It's earned rave reviews from lots of people that I've fed it to.

Interesting, Clod. Sweet potatoes...that I had never heard of!

Thanks!

Cracks me up that after all that sweet stuff, they still think it needs that little extra sugar!

Good point! What the heck is a comparatively tiny bit of brown sugar going to do to the consistency or taste?

How do you get 1 TBSP of this?

OMFG. You really eat this? :eek:

Like many fine cuisine items, you have to try not to think about the ingredients while you judge the taste objectively.

meat+fruit=NO!

Many BBQ sauce recipes call for pineapple or orange juice.

And then there's:
Hawaiian Pizza
Pineapple on baked ham
Pork loin with red currant sauce
Chicken Wellington
Ham steaks with raisins
Sweet and sour chicken etc.
Lemon juice on fish
Duck with cherry sauce
etc.

prob'ly why I'm not a big fan of BBQ sauce. And don't tell me it's a vegie--I know!

The only fruit I like on meat is ketchup, and maybe a bit of cranberry sauce on turkey at Thanksgiving.

I think I may have to make this next time we have Brits over....

Not sure on your drift here (aka, how American you've become :)) We always judge on taste not on ingredients!

You're of my generation - and possibly close to my economic class - hard to tell; the upper middle classes force their children into lifestyles similar to the aspiring working classes - just with more private lessons.

We grew up on heart, rabbit, general offal. We loved suet puddings, steak & kidney pie and liver, bacon & onion. Okay - I didn't really love liver, but cooked in that way it was edible - liver for school dinners was [unmentionable]. Just this week I was trying to persuade Mum to make a steak pudding. She compromised... and offered me Toad in the Hole! WHAT?*! We talked and came to an agreement - sausage, mash & beans. Tonight in fact.

Gastro/ high-end pubs and trendy restaurants here are really pushing offal as main courses now. I have no issue with this. If you're from my neck of the woods you grew up with it, and if your parents earned £50K more then my 'rents you probably did too.

Sorry - I seem to bring class into a lot of my posts. But then I post muchly about my childhood, and it was a very clear and sincere issue then. Not suggesting Monster's post had anything to do with class or was anything other than a random comment. Was just thinking about it today due to the Toad in the Hole conversation.

whoa! have you been smoking crack again? :lol:

austere upper-middle class upbringing for me -no offal. (no private lessons either -my family were the poorer relatived of upper middle class ;) )

re making it for Brits: cocktail wieners in grape jelly? Does that sound even remotely like something you ate as a child? If so, you should have called NSPCC -not for the meat quality -which I think may be where your tangent came from -but the combination..... it's definitely in the maple syrup on bacon category. :eek:

Offal sounds awful!

I wish I had the courage to delve into the world of offal-cookery, beyond the obligatory chicken livers crostini... :yum:

A restaurant where I worked as a lad was famous for deep fried chicken livers. They were pretty good.

I've also had deli sliced tongue on a sandwich. It was pretty good too.

I think that's the limit of my venture into offal.

I had tongue soup at the student cafeteria in my study abroad program in Germany. It was a half of a tongue (cut lengthwise) in a bowl of broth. A little on the chewy side. And the taste buds were a weird texture in my mouth.

Had it sliced on sandwiches before too. It's just like any lunch meat then.

"So buy some f***ing lunch meat. It's the cheapest f***ing meat you can buy." [/paraphrase bobcat goldthwait]

It's all about the texture. I will never eat a tongue. Ew.

French-kissing that which I am eating. :yelsick:

I've had tendon, tripe (and not just what they taught me in Religion class!) and liver. Had gizzard gravy...

On second thought, I've eaten a SlimJim, so I suppose I've eaten every bit of the critter whether I knew it or not.

Tongue used to be my favorite lunch meat at nana and Grandad's house when I was a kid..... until I learned it wasn't just coincidence that it sounded just like the word for the thing you lick with. :eek: never ate it again. i think it was quite expensive too, because we never ate it at home...

I can't believe how clean this thread has stayed.

Friday is yet young on this side of the world....

I quite disagree with you there, Cloud, but then I've hit more than one SCA feast, too. Medieval type meat+fruit dishes all over the place, particularly if the feast is middle-eastern. No fruit with meat seems to have been a fairly recent affectation of the French. Nobody else got that way about it.

Recall, too, the origin of mincemeat pies.

Ham & Pineapple, Turkey & Cranberries, Pork Chops & Applesauce, ad infinitum.

Yeah, I don't reckon that's good either for the maple syrup or the bacon. While de gustibus non disputandum est, I don't, unlike some people, like syrup on the scrambled eggs either. It just plain gets in the way of the proper eggs experience. Custard's plenty good when it's sweet, but scrambled eggs don't need it.