Grape Jelly Meatballs
1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup onion -- minced
1/4 cup milk
1 egg -- beaten
1 tablespoon fresh parsley -- minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup Crisco vegetable shortening --
to brown meatballs
Sauce
1 12oz bottle chili sauce
1 10oz jar grape jelly
Meatball Directions
Combine the first 9 ingredients, mixing well.
Shape into 1" meatballs. Cook in an electric
skillet in hot shortening over medium heat for
10-15 minutes or until browned. Cool meatballs
by draining on paper towels. Discard grease.
Simmer Sauce Directions
Combine chili sauce and grape jelly in a medium
saucepan (or same electric skillet); stir well until
jelly is melted. Add meatballs and simmer
UNCOVERED on low for 30 minutes (to thicken
the sauce), stirring occasionally.
Serve hot meatballs with toothpicks out of the
skillet or a crockpot or chafing dish set on low
to keep warm. Makes about 5 dozen 1" meatballs.
Makes about 4 to 5 dozen meatballs, depending
on size.
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