| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Haute |
Meat |
15 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ground beef |
| 1 |
|
Egg; beaten |
| 1 |
lg |
Onion; grated |
|
|
Salt to taste |
| 1 |
|
Bottle chili sauce |
| 1 |
|
Jar (medium) grape jelly |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
Combine ground beef, egg, onion and salt. Mix well and shape into 50 to 60
small balls. Make sauce of chili sauce, lemon juice and grape jelly. Drop
meatballs into sauce; simmer until brown. Heat thoroughly. Serve from
chafing dish wilh cocktail picks. Can be made into bigger balls and served
as a main dish.
TERRE HAUTE HOUSE
MONROE, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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