1 lb. Of ground beef
1/2 cup of dry bread crumbs
1/3 cup of minced onion
1/4 cup of milk
1 egg
1 tablespoon of snipped parsley
1 teaspoon of salt
1/8 teaspoon of black pepper
1/2 teaspoon of Worcestershire sauce
1/4 cup of shortening
1-12oz bottle of chili sauce
1-10oz jar of grape jelly
Mix the soil beef, bread crumbs, onion, milk, egg, and subsequently 4 ingredients together
and gently shape into 1” diameter balls.
Melt the shortening inside a large skillet and brown the meatballs. Remove the meatballs from
the skillet and pour from the fat. Heat the chili sauce and jelly in the skillet, stirring constantly,
prior to the jelly is melted. Return the meatballs to the sauce mixture and stir until thoroughly
coated. Simmer, uncovered for 25 to Thirty minutes. Makes approximately 60 appetizers.
1/2 cup of dry bread crumbs
1/3 cup of minced onion
1/4 cup of milk
1 egg
1 tablespoon of snipped parsley
1 teaspoon of salt
1/8 teaspoon of black pepper
1/2 teaspoon of Worcestershire sauce
1/4 cup of shortening
1-12oz bottle of chili sauce
1-10oz jar of grape jelly
Mix the soil beef, bread crumbs, onion, milk, egg, and subsequently 4 ingredients together
and gently shape into 1” diameter balls.
Melt the shortening inside a large skillet and brown the meatballs. Remove the meatballs from
the skillet and pour from the fat. Heat the chili sauce and jelly in the skillet, stirring constantly,
prior to the jelly is melted. Return the meatballs to the sauce mixture and stir until thoroughly
coated. Simmer, uncovered for 25 to Thirty minutes. Makes approximately 60 appetizers.
