Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean ground beef |
| 1 cup | Soft bread crumbs |
| 1 each | Egg -- slightly beaten |
| 2 tablespoons | Minced onions |
| 2 tablespoons | Milk |
| 1 | Clove garlic -- minced |
| ½ teaspoon | Salt |
| dash | Pepper |
| 1 tablespoon | Vegetable oil |
| ⅔ cup | Chili sauce |
| ⅔ cup | Red currant or grape jelly |
Combine first 8 ingredients. Form into 40 meatballs. Brown lightly in oil. Cover; cook over low heat for 5 minutes. Drain excess fat.
Combine chili sauce and jelly; pour over meatballs. Heat, stirring until jelly is melted. Simmer 10 to 12 minutes, until sauce thickens, basting occasionally. Makes 40 appetizer meatballs.
Recipe By : Lawrence Bigda
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (