Cocktail Meatballs


From Linda Cicero’s Cook’s Corner Column


Cocktail Meatballs

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.

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