From Linda Cicero’s Cook’s Corner Column
1 1/2 pounds ground chuck
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon prepared mustard
2 teaspoons chili powder
1 clove garlic, finely chopped
1 1/2 teaspoons vegetable oil
1 (12-ounce) bottle chili sauce
1 (18-ounce) jar grape jelly
Combine meat, parsley, salt and pepper, mustard, chili powder and garlic in a small bowl, mixing well; shape into 1-inch balls. Brown in oil, turning, over medium-high heat or bake on a rack for 20 minutes at 350 degrees.
Combine chili sauce, grape jelly and 1/4 cup water in saucepan or chafing dish. Heat, stirring until well blended. Add meatballs and simmer over low heat 30 minutes, or until done. Makes 36 bite-size meatballs.
Per meatball: 84 calories (23 percent from fat), 2 g fat (0.8 g saturated fat, 0.9 g monounsaturated), 12 mg cholesterol, 4 g protein, 12 g carbohydrates, 0.8 g fiber, 187 g sodium.