| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Meats |
36 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
(700g) ground beef |
| 1/4 |
c |
Dry bread crumbs |
| 1/4 |
c |
Water |
| 2 |
ts |
Onion flakes OR |
| 1/4 |
c |
Fresh chopped onion |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Grape jelly |
| 1/2 |
c |
Ketchup |
INSTRUCTIONS
Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat
grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly
for about 20 to 25 minutes turning meatballs at half time. Serve in chafing
dish. Makes 36. Variation: Use crabapple jelly instead of grape. It also
gives a great glaze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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