| 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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