The Story of Walt’s Balls
I have been making Grape Jelly Meatballs for years. I was introduced to them at a Women’s Ministry Meeting years ago and I had to have the recipe. I make them for holidays, potlucks and of course the Super Bowl. My dad, Walt, loved these meatballs. A few years ago he started a new job as a security guard at the emergency room of a local hospital. He worked mostly weekend overnights but filled in whenever he was needed. He LOVED this job and the people he worked with. The ER staff regularly celebrated birthdays and other holidays and celebrations with potluck meals. Dad always brought the Grape Jelly Meatballs. Quickly they became known throughout the hospital as “Walt’s Balls”. Doctors, nurses and other staff would ask him regularly, “When are we getting more Walt’s Balls?” Dad loved the crassness of them name and the fact that everyone loved his meatballs.
When daddy passed away on November 17, 2015, we all knew we had to make a batch of Walt’s Balls for the meal after his memorial service. We should have made several batches because as soon as they were put on the table, they were gone. Everyone, especially the hospital workers present, had to get one more serving of their favorite grape jelly meatballs.
I made Walt’s Balls for New Years Day and in our family, they will forever be known as Walt’s Balls no longer to be called Grape Jelly Meatballs.
Grape Jelly Meatball Recipe
This recipe cooks up nice and easy in a crockpot. I prefer a good programmable crockpot so that even if I’m not going to be at home, I can set it to start and cook so that the meatballs are ready when I need them.
- 4 lbs Frozen Cocktail Size Meatballs
- 32 oz jar Welch's Grape Jelly
- 2 12 oz jars Heinz Chili Sauce
- In a medium sauce pan, combine the grape jelly and chili sauce. Stir well and heat until grape jelly has melted.
- Place the frozen meatball in the crockpot.
- Pour the sauce over the meatballs.
- Cook on low for 4 hours, stirring occasionally.
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