| 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 | t | Salt |
| 1/2 | t | Worcestershire sauce |
| 1/4 | t | Pepper |
| 1 | Onion, chopped | |
| 1 | Egg | |
| 1 | T | Fresh parsley, chopped |
| 12 | oz | Chili sauce, 1 bottle |
| 10 | oz | Grape jelly, 1 jar |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 1899
Calories From Fat: 955
Total Fat: 103.7g
Cholesterol: 531.1mg
Sodium: 2068.2mg
Potassium: 2853.3mg
Carbohydrates: 147.5g
Fiber: 5.6g
Sugar: 40.4g
Protein: 105.2g