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    Chafing Dish Meatballs

    Source of Recipe

    From a dear friend

    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 vegetable shortening , to brown meatballs


    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.

    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 chafing dish set on low to keep warm. Makes about 5 dozen 1" meatballs.




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