Cocktail Meatballs

Serves:

Ingredients:

1 Pound ground beef
1 Bottle (12 ounces) chili sau
1 tb Chopped fresh parsley
1 Egg
(about 1/4 cup)
1 sm Onion, chopped
1/4 ts Pepper
1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 c Milk
1/2 c Dry bread crumbs
1 Jars (10 ounces) grape jelly

Method:

These were first featured in our 1956 Betty Crocker's Picture Cook.
Prepare Meatballs - except add parsley before mixing ingredients and shape into 1-inch balls.
Cook meatballs in 12-inch skillet over medium heat about 15 minutes, turning occasionally, until brown.
Remove meatballs from skillet; drain.
Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted.
Add meatballs and stir until coated.
Simmer uncovered 30 minutes.
Serve hot with wooden picks.
ABOUT 5 DOZEN APPETIZERS; 40 CALORIES PER APPETIZER.
To Microwave: Prepare Meatballs - except add parsley before mixing ingredients and shape into 1-inch balls.
Arrange half of the meatballs in microwavable pie plate, 9 X 1-1/4 inches.
Cover loosely and microwave on high 6 to 8 minutes, rearrangi meatballs after 4 minutes, until no longer pink inside.
Let stand 3 minutes; drain.
Repeat with remaining meatballs.
Mix 1/2 cup chili sauce and 1/2 cup grape jelly in 2-quart microwavable casserole.
Cover tightly and microwave on high 3 minutes or until jelly is melted.
Stir in meatballs.
Cover tightly and microwave 2 to 4 minutes longer or until meatballs are hot.
When pressed for time, use meatballs that you have made ahead and frozen (just be sure they are thawed before you start the recipe).
You can also make these meatballs with ground turkey for a delicious, lower-fat change.