Post by chief_cook2 on Dec 29, 2002 22:29:34 GMT -6
2 lb. lean ground beef
2 eggs, slightly beaten
1/2 C. bread crumbs
1/2 C. water
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 (12 oz.) bottle chili sauce
1/2 C. grape jelly
Juice of 1 lemon
Combine ground beef, eggs, bread crumbs, water, salt, pepper and garlic powder. Shape into walnut-size balls.
Combine chili sauce, grape jelly and lemon in large saucepan. Heat until jelly melts. Drop uncooked meatballs into sauce and simmer for 45 minutes.
Refrigerate until excess grease is easily removed. Reheat and serve in a chafing dish.
2 eggs, slightly beaten
1/2 C. bread crumbs
1/2 C. water
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 (12 oz.) bottle chili sauce
1/2 C. grape jelly
Juice of 1 lemon
Combine ground beef, eggs, bread crumbs, water, salt, pepper and garlic powder. Shape into walnut-size balls.
Combine chili sauce, grape jelly and lemon in large saucepan. Heat until jelly melts. Drop uncooked meatballs into sauce and simmer for 45 minutes.
Refrigerate until excess grease is easily removed. Reheat and serve in a chafing dish.