Chafing dish party meatballs

Yield: 60 Servings

Measure Ingredient
1 pounds Ground beef
½ cup Fine dry breadcrumbs
⅓ cup Onion; minced
¼ cup Milk
1 \N Egg; beaten
1 tablespoon Fresh parsley; minced
1 teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Worcestershire sauce
¼ cup Crisco vegetable shortening
1 \N 12oz bottle chili sauce
1 \N 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.

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