Yield: 60 Servings
|1 pounds||Ground beef|
|½ cup||Fine dry breadcrumbs|
|⅓ cup||Onion; minced|
|1 tablespoon||Fresh parsley; minced|
|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.