1 1/2 lb Ground beef
2 Eggs
1/4 c Milk
1 c Plain bread crumbs
1/4 c Chopped onion
1 1/2 ts Chopped parsley
1 1/2 ts Salt
1/8 ts Pepper
3 tb Oil
1 Bottle chili sauce (10 oz)
1/2 c Welch's grape jelly
1 tb Maxwell House instant coffee
Combine meat, eggs, milk, crumbs, onion, parsley, salt and pepper in bowl
and mix well. Shape into tiny meatballs and brown well in oil in large
skillet. Remove meatballs from pan. Add chili sauce, jelly and instant
coffee to pan drippings and simmer, stirring occasionally until jelly
melts, about 4 minutes. Add meatballs and simmer 10 minutes longer. Serve
with wooden picks. This recipe makes about 8 dozen tiny meatballs and 2
cups of sauce.
