Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Ground beef |
| 1 \N | Egg; beaten |
| 1 large | Onion; grated |
| \N \N | Salt to taste |
| 1 \N | Bottle chili sauce |
| 1 \N | Jar (medium) grape jelly |
| 1 \N | Lemon; juice of |
Combine ground beef, egg, onion and salt. Mix well and shape into 50 to 60 small balls. Make sauce of chili sauce, lemon juice and grape jelly. Drop meatballs into sauce; simmer until brown. Heat thoroughly. Serve from chafing dish wilh cocktail picks. Can be made into bigger balls and served as a main dish.
TERRE HAUTE HOUSE
MONROE, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .