RECIPE: Cocktail Meatballs

  1 lb ground beef
  1/2 cup dry bread crumbs
  1/3 cup minced onion
  1/4 cup milk
  1 egg
  1 TABLESPOON snipped parsley
  1 tsp salt
  1/8 tsp pepper
  1/2 tsp Worcestershire sauce
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  1/4 cup shortening
  12 oz Heinz chili sauce (1 bottle)
  10 oz grape jelly (1 jar)
  
  Mix first nine ingredients (ground beef through Worcestershire), 
shape into 1" balls.  Melt shortening in large skillet; brown meatballs.  
Drain and remove.  Heat chili sauce and jelly in skillet, stirring 
constantly, until jelly is melted.  Add meatballs and stir until thoroughly 
coated.  Simmer uncovered 30 minutes.
  [from Betty Crocker Cookbook]
  
  [This is what they always ask Debbie, my wife, to bring to
potlucks.  Instead of a skillet, she uses a crockpot; it's trickier
stirring the meatballs, but it means she can transport the whole kit
& kaboodle in the car.]
  [If you're a spicy-foods-wimp, don't be frightened by the chili
sauce - the grape jelly wins the contest.  It's a sweet sauce; if
your grape jelly comes in slightly smaller jars, don't sweat it. 
The whole point to the recipe is you dump in a bottle of the chili
sauce and a jar of the grape jelly; exact quantities don't matter,
as long as the proportions are roughly one-to-one.  (Very roughly!)]

December 1988, June 1991

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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