The Swedish Chef's Cold-Fusion Meatballs

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The Swedish Chef might not be the calmest guy in the kitchen but when he's under pressure, he does come up with some creative ideas. These cold-fusion meatballs are pretty fantastic and they benefit from another mash-up: A nommable sauce made from chili sauce and grape jelly.

Yes, jelly. Kids will love the sauce and the meatballs, which are delicious and much simpler than any of their meatball counterparts. Small children can help ball up the meat, but an older child or parent should do the actual cooking.

What you'll need

  • 1 pound ground round
  • 1 egg, beaten
  • 3/4 cup plain bread crumbs
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 1/2 cup grape jelly
  • 1 cup chili sauce

How to make it

  1. With a fork or clean hands, combine the meat, egg, bread crumbs, salt, and pepper, then shape into 1-inch balls. Melt the butter in a large saute pan, brown the meatballs, and drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly. Keep warm in a chafing dish and present them to your guests with toothpicks and cocktail napkins. Serves four to five.

  2. To really amp up the "fusion" part of the recipe, trot out more of your favorite condiments and spices and allow kids to experiment with creating new dipping sauces. (For example, mix grated ginger with soy sauce, rice vinegar and scallions for an Asian-inspired dipper. Or, add Thai chili sauce to some mayonaisse for a creamy sauce with a little kick.)

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