| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Hamburger or Ground Turkey |
| 1/2 |
c |
Oatmeal, to taste |
| 1 |
|
Chopped onion |
| 1 |
T |
Garlic powder |
| 2 |
|
Bottles Heinz chili sauce |
| 1 |
|
Bottle, about 8 to l0 oz. |
|
|
jelly |
INSTRUCTIONS
Mix the meat with the oatmeal to achieve the desired texture. More
oatmeal will give a softer meatball. No oatmeal will give a very firm
meatball. This is because the oatmeal actually absorbs water, whereas
the plain meatball will allow its own juices to leak out into the
sauce. Add the onion and garlic. In the bottom of a pot mix the chili
sauce and jelly. Form small (1/2 inch diameter) meatballs and drop
them in the sauce. Simmer for about 30 to 40 minutes or until the
meatballs are done. A word about jelly: The original recipe called for
grape jelly but we prefer red currant because the tartness adds
complexity to the dish. Posted to EAT-L Digest 16 October 96 Date:
Thu, 17 Oct 1996 10:07:29 -0700 From: J Wendel
<jwendel@REDSHIFT.COM>
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