Ingredients
1 lb ground beef
12 cup dry breadcrumbs
1 egg, slightly beaten
14 cup parmesan cheese
14 cup milk
3 tablespoons finely minced onions
1 clove garlic, minced
1 (10 ounce) jar grape jelly
1 bottle chili sauce
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Compact sous vide circulator with app — Bluetooth control, 1100W
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Compact sous vide circulator with app — Bluetooth control, 1100W
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Make meatballs: Combine ground beef, breadcrumbs, egg, milk, cheese, onion, and garlic. Form into approximately 24 meatballs. Place on ungreased baking pan and bake at 350 degrees for 15 minutes. Meanwhile, in your slow cooker, combine jelly and chili sauce; stir to blend. Set slow cooker on low for overnight or all day or on high for 6 hours or so. Remove meatballs from pan and place into slow cooker. Stir to coat with sauce. Cook on low all day or on high for 6 hours.