Chili Balls Recipes

CHILI AND JELLY MEATBALLS

Steps:

• Prepare meatballs according to package instructions. , In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.

CHILI BALLS

Steps:

• mix meat add egg milk
• add rice
• salt.
• and 1 t chili powder and grated onion and garlic.
• form 1 1/2 inch meatballs.
• in stockpot
• combine 1 t chili powder tomatoes water 1/2 c chopped onion
• bring to a boil
• drop meat balls into boiling stock
• cover simmer 1 1/2 hours.

QUICK AND EASY MEATBALL CHILI

Steps:

• Cut the meatballs into quarters.
• Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well.
• Bring to a gentle simmer.
• Cover and simmer for 30-35 minutes.
• For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT CHEESE).
• Cover and cook on low for about 6 hours or on high for about 4 hours. (All crockpots seem to cook a little faster or slower than others.).
• Serve hot with some cheese on top, if desired.

CHILI CHEESE BALL SPREAD

Steps:

• In a small bowl, combine the cheeses, pecans and garlic salt. Cover and refrigerate for 20 minutes. Shape into a ball. Coat completely with chili powder. Serve with crackers.

GRAPE JELLY MEATBALLS

Steps:

• Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
• Place meatballs in a slow cooker and top with grape jelly mixture.
• Cook on Low for 3 to 4 hours.

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE

Steps:

• Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
• Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
• Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
• Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

CHILI CHEESE BALLS

Steps:

• Combine first 6 ingredients in a medium bowl,mix well.
• Shape into 1 inch balls.
• Sprinkle chili powder in a large bowl,add cheese balls,and toss gently to coat.
• Cover and chill.