Yield: 1 Servings
|1 pounds||Ground beef|
|½ cup||Dry bread crumbs|
|½ teaspoon||Worcestershire sauce|
|1 small||Onion; chopped|
|1 tablespoon||Fresh parsley; chopped|
|12 ounces||Chili sauce; (1 bottle)|
|10 ounces||Grape jelly; (1 jar)|
Heat oven to 400 degrees. Mix all ingredients. Shape into 1 inch meatballs.
Cook meatballs in 12-inch skillet over medium hot about 15 minutes, turning occasionally, until brown. Remove meatballs from skillet; drain. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered about 30 minutes. Serve hot.
Makes about 5 dozen appetizers
Recipe by: Betty Crocker's 40th Anniversary Edition Cookbook Posted to MC-Recipe Digest V1 #1068 by Carriej999@... on Jan 31, 1998