| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
c |
Soft bread crumbs |
| 1 |
|
Egg — slightly beaten |
| 2 |
tb |
Minced onions |
| 2 |
tb |
Milk |
| 1 |
|
Clove garlic — minced |
| 1/2 |
ts |
Salt |
|
ds |
Pepper |
| 1 |
tb |
Vegetable oil |
| 2/3 |
c |
Chili sauce |
| 2/3 |
c |
Red currant or grape jelly |
INSTRUCTIONS
Combine first 8 ingredients. Form into 40 meatballs. Brown lightly in
oil. Cover; cook over low heat for 5 minutes. Drain excess fat. Combine
chili sauce and jelly; pour over meatballs. Heat, stirring until jelly is
melted. Simmer 10 to 12 minutes, until sauce thickens, basting
occasionally. Makes 40 appetizer meatballs.
Recipe By : Lawrence Bigda
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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