| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Appetizers, Meats |
60 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Fine dry breadcrumbs |
| 1/3 |
c |
Onion; minced |
| 1/4 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Fresh parsley; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Crisco vegetable shortening |
| 1 |
|
12oz bottle chili sauce |
| 1 |
|
10oz jar grape jelly |
INSTRUCTIONS
Recipe by: Mom's clipping from a 1960's women's magazine Combine the first
9 ingredients, mixing well. Shape into 1" meatballs. Co in an electric
skillet in hot shortening over medium heat for 10-15 minutes or until
browned. Drain on paper towels. Discard grease.
Combine chili sauce and grape jelly in a medium saucepan (or same electric
skillet); stir well. Add meatballs and simmer on low for 30 minutes,
stirring occasionally. Serve with toothpicks out of a chafing dish to keep
warm.
Makes about 5 dozen meatballs.
Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Mar 5,
1998
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