| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Appetizers-, Sweet, And, Sour |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
|
Slightly beaten egg |
| 1 |
lg |
Bermuda onion; grated |
|
|
Salt to taste |
| 12 |
oz |
Jar chili sauce |
|
|
Juice of 1 lemon |
| 10 |
oz |
Jar grape jelly |
INSTRUCTIONS
Mix first 4 ingredients together and shape into small balls. Drop into
sauce made of last 3 ingredients. Simmer until brown. Refrigerate or
freeze. To serve, bring to room temperature. Reheat in chafing dish
and provide cocktail picks. May also be served over rice as an entree.
My note: These days I first shape the meatballs, cook them in the
microwave and drain well before adding to the sauce. Much healthier!
I have also made these with ground turkey.
Recipe by: Marian Pauson and Linda Diamond
Recipe by: Temple Beth Am, Sisterhood, Abington PA
Posted to JEWISH-FOOD digest by Joyce Rosenfield
<dogsmom@cinci.infi.net> on Jan 04, 1999, converted by MM_Buster
v2.0l.
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