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Recipe: Chafing Dish Meat Balls

Categories: Appetizers-, Sweet, And, Sour

Yield: 1 servings

      2 lb Ground beef
      1    Slightly beaten egg
      1 lg Bermuda onion; grated
           Salt to taste
     12 oz Jar chili sauce
           Juice of 1 lemon
     10 oz Jar grape jelly

Mix first 4 ingredients together and shape into small balls. Drop into sauce made of last 3 ingredients. Simmer until brown. Refrigerate or freeze. To serve, bring to room temperature. Reheat in chafing dish and provide cocktail picks. May also be served over rice as an entree.

My note: These days I first shape the meatballs, cook them in the microwave and drain well before adding to the sauce. Much healthier! I have also made these with ground turkey.

Recipe by: Marian Pauson and Linda Diamond

Recipe by: Temple Beth Am, Sisterhood, Abington PA

Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net> on Jan 04, 1999, converted by MM_Buster v2.0l.

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