| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Beef | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | c | Dry bread crumbs |
| 1/4 | c | Milk |
| 1/2 | ts | Salt |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Pepper |
| 1 | sm | Onion; chopped |
| 1 | Egg | |
| 1 | tb | Fresh parsley; chopped |
| 12 | oz | Chili sauce; (1 bottle) |
| 10 | oz | Grape jelly; (1 jar) |
INSTRUCTIONS
MEATBALLS SAUCE Heat oven to 400 degrees. Mix all ingredients. Shape into 1 inch meatballs. Cook meatballs in 12-inch skillet over medium hot about 15 minutes, turning occasionally, until brown. Remove meatballs from skillet; drain. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered about 30 minutes. Serve hot. Makes about 5 dozen appetizers Recipe by: Betty Crocker's 40th Anniversary Edition Cookbook Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998
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