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    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 ½ pounds ground chuck

    • 2 tablespoons chopped parsley

    • ½ teaspoon salt

    • ½ teaspoon pepper

    • 1 teaspoon prepared mustard

    • 2 teaspoons chili powder

    • 1 garlic clove, finely chopped


    Recipe



    Combine jelly, chili sauce and ¼ 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.
 

 

 

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