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Submitted by: Marlys McPherson
For a printer friendly version of this recipe, click here
Servings: Makes about 3 dozen meatballs
Ingredients:
Meatballs
1 1/2 pounds lean ground beef
1/3 cup milk
1 egg
3/4 cup dry bread crumbs
1/2 cup minced onions
2 tablespoons parsley, finely chopped
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon Worchestershire sauce
2 tablespoons margarine
Sauce
1 12-oz. bottle chili sauce
1 10-oz. jar grape or currant jelly
1/2 quart bottle ginger ale (or 1/2 cup blackberry wine)
Directions:
For meatballs:
Mix together ground beef, milk, egg, bread crumbs, onion, parsley, salt, pepper and Worchestershire sauce. Shape into small, bite-size balls. Brown in margarine.
Melt together chili sauce and jelly; add ginger ale (or wine) and meatballs. Cover and simmer about 25-30 minutes. Serve warm in chafing dish or crock pot (heated on low), with toothpicks.
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