Cocktail Meatballs Ii
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Ground Beef1 cup
Bread Crumb (dry)1 cup
Milk1 tsp
Ground Black Pepper1 tbsp
Parsley (snipped fresh)1 cup
Onion (minced)1 tsp
Salt1
Egg1 tsp
Worcestershire Sauce1 cup
Shortening340 g
Chile Sauce (bottle)1.25 cups
Grape JellyDirections:
1
In a large bowl, combine the ground beef, dry bread crumbs and milk
2
Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce
3
Mix thoroughly
4
Shape the beef mixture into 1 inch meatballs
5
In a large skillet, melt the shortening over medium heat and brown the meatballs
6
Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted
7
Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked