Glazed Meatballs (Meatballs with Grape Jelly)
rec.food.cooking/Carolyn Dilday/1999
Serves 4-5

Meatballs
1 1/2 lbs ground beef
1/2 lbs ground pork
1/2 cup milk
1 egg
1/2 cup breadcrumbs
1 tsp salt
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp pepper
1/2 tsp nutmeg

Mix together and shape into golf ball-sized balls. Place in a baking dish and bake 20-25 minutes at 375 degrees. Pour sauce (below) over the meatballs and refrigerate all day or all night. Simply reheat in the oven (or crock pot) before serving.

Glaze Sauce
(I always double the sauce so that it becomes more like gravy around the meatballs rather than a glaze---but I've given you the original recipe volumes):
2 cubes beef boullion
3/4 cups chili sauce (bottled, found near the ketchups)
1/2 cups grape jelly

Heat in sauce pan, stirring often, to just boiling. Pour over baked meatballs.