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 Savory, sweet, easy and delicious appetizer
meatballs. Submitted by Kathy Breed from Wauconda, IL.
Cocktail Meatballs
with Sweet and Tangy Sauce
- 1 pound lean ground beef
1/2 cup dry bread crumbs
1/3 cup finely chopped onion
1/4 cup milk
1 large egg, beaten
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1/4 cup vegetable shortening
1 (12-ounce) bottle chili sauce
1 (10-ounce) jar grape jelly
- Combine ground beef, bread crumbs, onion,
milk, egg, parsley, salt, Worcestershire sauce and pepper in
a large bowl. Shape into 1-inch balls.
- Melt shortening over medium-high heat
in a large skillet. Brown meatballs on all sides and remove to
paper-towel lined plate to drain. Drain fat from pan then add
chili sauce and jelly to skillet. Stir constantly until jelly
is melted. Add meatballs, stir to coat and bring to a boil. Reduce
heat and gently simmer, uncovered, for 30 minutes. Serve hot.
Makes 8 servings.
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