Cocktail Meatballs - 1

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1/2 cup	73g / 2.6oz	Dry bread crumbs
1/3 cup	20g / 0.7oz	Onion - minced
1/4 cup	59ml	Milk
1		Egg
1 tablespoon	15ml	Snipped parsley
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/2 teaspoon	2.5ml	Sauce
1/4 cup	49g / 1.7oz	Shortening
12 oz	340g	Heinz chili sauce - (1 bottle
10 oz	284g	Grape jelly - (1 jar)

Recipe Instructions

Mix first nine ingredients (ground beef through Worcestershire), shape into 1" balls. Melt shortening in large skillet; brown meatballs. Drain and remove. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated.

Simmer uncovered 30 minutes. [from Betty Crocker Cookbook] [This is what they always ask Debbie, my wife, to bring to potlucks. Instead of a skillet, she uses a crockpot; it's trickier stirring the meatballs, but it means she can transport the whole kit and kaboodle in the car. ]

[If you're a spicy-foods-wimp, don't be frightened by the chili sauce - the grape jelly wins the contest. It's a sweet sauce; if your grape jelly comes in slightly smaller jars, don't sweat it.

The whole point to the recipe is you dump in a bottle of the chili sauce and a jar of the grape jelly; exact quantities don't matter, as long as the proportions are roughly one-to-one. (Very roughly!)]

Source:
David Rosengarten

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