A simple recipe for meatballs cooked in a blend of jelly and chili sauce, sparked a memory — and a discussion among my siblings — about a chicken recipe my mother had made almost 50 years ago. Be sure to use aluminum foil to line the pan, or you may decide to toss it!rcp_casa_biggamemeatballs_lg Bring this nostalgic dish, if you’re invited to a 50’s or 60’s potluck!

Russian Chicken
1/2 c Miracle Whip
1/2 chili sauce
1 pkg dry onion soup mix
1 c apricot preserves
Chicken pieces

Heat oven to 325 degrees; line baking pan with foil. Combine Miracle Whip, chili sauce, soup mix and preserves;  dip chicken pieces in it and in pan.  Bake 45 minutes, turn chicken pieces, pour over remaining mixture and continue to bake another 45 minutes.

This spicy meatball recipe — the inspiration for the recollection of the Russian Chicken recipe — uses preformed meatballs, chili sauce and grape jelly and takes less that 5 minutes to combine the ingredients; then let cook for several hours in a slow cooker and enjoy the sweet and spicy flavor. Or, if you’re pressed for time try version 2 using a new sweet chili sauce and have ready in half an hour.

Spicy Meatballs (1)
3 lbs Casa Italian 5/8-oz meatballs, frozen (1/2 of the 6 -lb bag or about 75 meatballs)
Two 12-oz jars Asian chili sauce
12-oz jar grape jelly
1/4 c water

Place frozen meatballs into a slow cooker. Whisk together the chili sauce, grape jelly and water. Pour mixture over meatballs. Cook on high for 3 hours, or longer on low setting.

Makes about 75 meatballs

Spicy Meatballs (2)
1 lb Casa Italian 5/8-oz meatballs, frozen (25 meatballs)
12-ounce bottle Frank’s RedHot Sweet Chili sauce
1 T water

Place meatballs in saucepan, cover with Sweet Chili sauce and water, simmer over medium heat for 30 minutes. Serve.

Makes about 25 meatballs

– bonnie