| Meatball Appetizers
1 1/2 pounds of ground beef
2 eggs
1/4 cup of milk
1 cup of plain bread crumbs
1/4 cup of chopped onion
1 1/2 teaspoons of chopped parsley
11/2 teaspoon of salt
1/8 teaspoon of pepper
3 tablespoons of oil
10 ounce bottle of chili sauce
1/2 cup of grape jelly
1 tablespoon of instant coffee |
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Combine the meat, eggs, milk, crumbs, onion, parsley, salt and pepper and mix well. Shape into tiny meatballs and brown well on all sides in skillet in hot oil. Remove meatballs from pan. Drain excess drippings, leaving just 2 - 3 tablespoons. Add chili sauce, jelly and instant coffee to pan drippings and simmer, stirring occasionally, until jelly melts, about 4 minutes. Add meatballs and simmer 10 more minutes. Serve on toothpicks. Meatballs can be browned, refrigerated, then cooked with sauce just before serving. Makes about 8 dozen tiny meatballs and 2 cups of sauce.
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