Chafing dish party meatballs
60 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ½ | cup | Fine dry breadcrumbs |
| ⅓ | cup | Onion; minced |
| ¼ | cup | Milk |
| 1 | Egg; beaten | |
| 1 | tablespoon | Fresh parsley; minced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Crisco vegetable shortening |
| 1 | 12oz bottle chili sauce | |
| 1 | 10oz jar grape jelly | |
Recipe by: Mom's clipping from a 1960's women's magazine Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Co 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.