Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ cup | Dry bread crumbs |
| ¼ cup | Milk |
| ½ teaspoon | Salt |
| ½ teaspoon | Worcestershire sauce |
| ¼ teaspoon | Pepper |
| 1 small | Onion; chopped |
| 1 | Egg |
| 1 tablespoon | Fresh parsley; chopped |
| 12 ounces | Chili sauce; (1 bottle) |
| 10 ounces | Grape jelly; (1 jar) |
MEATBALLS
SAUCE
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