Chafing Dish Party Meatballs Recipe - Cooking Index
1 lb | 454g / 16oz | Ground beef |
1/2 cup | 73g / 2.6oz | Fine dry breadcrumbs |
1/3 cup | 20g / 0.7oz | Onion - minced |
1/4 cup | 59ml | Milk |
1 | Egg - beaten | |
1 tablespoon | 15ml | Fresh parsley - minced |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Black pepper |
1 tablespoon | 15ml | Worcestershire sauce |
1/4 cup | 49g / 1.7oz | Crisco vegetable shortening |
1 | Chili sauce | |
1 | Grape jelly |
Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Cook in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Drain on paper towels. Discard grease.
Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well. Add meatballs and simmer on low for 30 minutes, stirring occasionally. Serve with toothpicks out of a chafing dish to keep warm.
Makes about 5 dozen meatballs.
Source:
Mom's clipping from a 1960's women's magazine
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