If you grew up in the ’90s you remember the launch of the cooking shows and the food network, but let’s be honest the best cooking shows were on PBS. I mean come on Yan Can Cook, Galloping Gourmet, The Frugal Gourmet, The French Chef, also one of my favorite memories of babysitting my cousin watching Globe Trekker. They were eating a live baby octopus and the tentacles pulled the glasses off of the host’s face and made my baby cousin (maybe 2) hysterically cry, the best. I spend hours at my kitchen table watching these shows writing down recipes that sounded good. The Seattle PBS station has its own cooking show (and cookbook) like America’s Test Kitchen, where they would showcase local restaurants, chefs, but the best part is they’d show home cooks and their tried and true recipes. One of those home cooks was my uncle David, he showed Seattle his heavily addictive meatballs.
My uncle was always known as the family “chef” his Christmas Eve dinners were legendary. It was a multi-course dinner with a pasta course (my favorite) and the main was always personal beef wellingtons. The fact that this probably the easiest recipe in my recipe bank seems odd that it came from this uncle, but when it’s good it’s good. Also, no one is going to judge you if you use frozen meatballs, but also you could make them. Everyone at your next pot luck or sports party will thank you and ask you repeatedly for the recipe.
- 2 pounds prepared Meatballs
- 12 oz jar Heinz Chili Sauce
- 1 cup Grape Jelly
- Put everything in a crockpot
- Allow to cook until the meatballs are cooked or warmed through and the sauce has thickened.