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Grape Jelly Meatballs
1 lb. lean
1 Cup soft bread crumbs
1 egg, slightly beaten
2 Tablespoons minced onion
2 Tablespoons milk
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon vegetable oil
2/3 cup chili sauce
2/3 cup grape jelly
Combine first 8 ingredients. Form into 40 bite-size meatballs, using a rounded
teaspoon for each. Brown meatballs in oil. Cover; cook over low heat for 5
minutes. Drain excess fat.
Combine chili sauce and jelly; pour over meatballs. Heat
stirring occasionally, until jelly melted. Simmer 10-12 minutes until sauce has
thickened, basting occasionally.