Cocktail Meatballs (Grape Jelly)
Source of Recipe
Miami Herald: Cook's Corner
List of Ingredients
� 1 (18-ounce) jar grape jelly
� 1 (12-ounce) bottle chili sauce
� 1 � pounds ground chuck
� 2 tablespoons chopped parsley
� � teaspoon salt
� � teaspoon pepper
� 1 teaspoon prepared mustard
� 2 teaspoons chili powder
� 1 garlic clove, finely chopped
Recipe
Combine jelly, chili sauce and � cup water in a large saucepan or Dutch oven. Heat, stirring, until well blended. Mix remaining ingredients well in a bowl. Shape into 1-inch balls, and place in jelly sauce. Simmer over low heat 30 minutes, or until done. Makes 36 tiny meatballs, 10 to 12 servings.
|
|