Recipe: Sweet 'n' Sour Meatballs (Grape Jelly)

I remember this recipe and a quick search turned it up in the American Century Cookbook The Most Popular Recipes of the 20th Century by Jean Anderson.

Sweet 'n' Sour Meatballs
Makes 40

1 pound lean ground beef
1 cup soft white bread crumbs
1 egg, slightly beaten
2 tablespoons milk
2 tablespoons minced yellow onion
1 clove garlic, peeled and minced
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil
2/3 cup chili sauce or ketchup (I think the original recipe used chili sauce)
2/3 grape or red currant jelly

1. Mix beef, bread crumbs, egg, milk, onion, garlic, salt and pepper and shape into 40 bite-size balls.

2. Heat oil in large heavy nonstick skillet over moderately high heat, add meatballs, and brown lightly on all sides--2 to 3 minutes. Reduce heat to low, cover, and cook 5 minutes; drain off excess drippings.

3. Mix chili sauce and jelly, pour over meatballs and heat, stirring occasionally, until jelly melts. Simmer, uncovered, stirring and basting occasionally, until sauce thickens and meatballs are nicely glazed--10 to 12 minutes.

4. Serve hot with toothpicks.