Yield: 36 Servings
|1½ pounds||(700g) ground beef|
|¼ cup||Dry bread crumbs|
|2 teaspoons||Onion flakes OR|
|¼ cup||Fresh chopped onion|
|1½ cup||Grape jelly|
Put first 7 ingredients into bowl. Mix well. Shape into small balls.
Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish. Makes 36. Variation: Use crabapple jelly instead of grape. It also gives a great glaze.