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1 pound ground beef 1/2 cup fine dry breadcrumbs 1/3 cup minced onion 1/4 cup milk 1 egg, beaten 1 tablespoon minced fresh parsley 1 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1/4 cup shortening 1 (12-ounce) bottle chili sauce 1 (10-ounce) jar grape jelly Combine first 9 ingredients, mixing well; shape into 1-inch meatballs. Cook in hot shortening over medium heat for 10 to 15 minutes or until browned. Drain on paper towels. Combine chili sauce and grape jelly in a medium saucepan; stir well. Add meatballs; simmer 30 minutes, stirring occasionally. Serve in a chafing dish. Yield: 5 dozen. |
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