| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Appetizers, And, Dips |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Bread crumbs |
| 1/3 |
c |
Minced onions |
| 1/4 |
c |
Milk |
| 1 |
lg |
Egg |
| 1 |
tb |
Parsley |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Shortening or oil |
| 12 |
oz |
Chili sauce |
| 10 |
oz |
Grape Jelly |
INSTRUCTIONS
1) Mix beef,bread crumbs, onion, milk, egg, and next four ingredients.
Shape into 1" balls.
2) Melt shortening in lg. skillet. Brown meatballs. Remove meatballs and
pour off fat or skip the fat and microwave meatballs for 5 min. on each
side, drain.
3) Heat chili sauce and jelly in skillet until jelly is melted.
4) Add meatballs; coat thoroughly. Simmer, uncovered for 30 minutes.
Typed by Lynn Thomas dcqp82a. Recipe from my friend Karen Zundel. Lynn's
Notes: These are great! They always go right away. To keep them warm, serve
in a crockpot.
Recipe by: Karen Zundel Posted to TNT - Prodigy's Recipe Exchange
Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Aug 12, 1997
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