Recipe: Grape Jelly Meatballs (3)

SWEDISH MEATBALLS

1 lb. ground round
1/4 lb. sausage
1/4 c. bread crumbs
1 tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/8 tsp. pepper
1/4 c. light cream
1 egg
1/2 c. grated Parmesan cheese
--SAUCE:--
1 (10 oz.) jar grape jelly
1 (12 oz.) bottle chili sauce

Combine all ingredients except the jelly and chili sauce. Form into small cocktail size meatballs. Brown in oiled electric skillet at 300 degrees. Meatballs may be refrigerated or frozen until served. Melt grape jelly on warm setting in electric skillet. Add chili sauce and mix. Add meatballs to sauce. Heat and hold on warm to serve. Serves 12 for appetizers.

GRAPE JELLY MEATBALLS

--MEATBALLS:--
2 lbs. hamburger
2 eggs, slightly beaten
1 c. dry bread crumbs
2 tbsp. parsley flakes
1 onion, chopped
2 tsp. salt
2 tbsp. Worcestershire sauce
1/2 tsp. pepper
--SAUCE:--
1 (12 oz.) bottle chili sauce
1 tbsp. lemon juice
1 (10 oz.) jar grape jelly
1 tbsp. soy sauce
2 tbsp. brown sugar

Mix hamburger with rest of meatball ingredients. Shape into balls. Brown meatballs; drain. Mix sauce ingredients well. Drop meatballs into sauce. Simmer 45 minutes, covered.

SWEET AND SOUR MEATBALLS

1 lb. ground beef
1 sm. minced onion
1 c. cooked rice
1 tbsp. brown sugar
--SAUCE:--
10 oz. grape jelly
14 oz. ketchup
1 sm. minced onion

Mix beef, onion, rice and sugar. Form balls. Combine jelly, ketchup and onion for sauce. Heat meatballs in sauce for 1 hour at 350 degrees.