SPICY COCKTAIL MEATBALLS

2 scallions, minced
1 tablespoon olive oil or butter
1/2 cup fresh bread crumbs
1/4 cup milk
1 1/2 pounds ground round
1/2 pound lean ground pork or turkey
1 1/2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1 (12 oz.) jar chili sauce
1 (4 oz.) jar grape jelly
2 tablespoons fresh lemon juice

Preheat oven to 450 degrees F.

In a small frying pan, cook scallions in oil over medium heat until softened but not browned, 1 to 2 minutes; set aside.

In a small bowl, soak bread crumbs in milk to soften.

In a large bowl, combine ground round, ground pork, sauteed scallions, softened bread crumbs, salt, chili powder, cumin and cayenne. Blend until well mixed. Form into meatballs about 1 inch in diameter and arrange in a single layer on a greased jelly roll pan.

Bake in upper third of oven, shaking pan once or twice, until meatballs are nicely browned and just cooked through, 8 to 10 minutes.

In a small saucepan, combine chili sauce, grape jelly and lemon juice. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.

Transfer to a chafing dish and add meatballs.

Makes 80 meatballs
Source: 365 Snacks, Hors D'oeuvres and Appetizers by Lonnie Gandara and Peggy Fallon