Charlene Ladue's cocktail meatballs
1 (18-ounce) jar grape jelly
1 (12-ounce) bottle chili sauce
1 1/2 pounds ground chuck
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2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon prepared mustard
2 teaspoons chili powder
1 garlic clove, finely chopped
Makes 36 tiny meatballs, 10 to 12 servings.
Combine jelly, chili sauce and 1/4 cup water in a large saucepan or Dutch oven. Heat, stirring, until well blended. Mix remaining ingredients well in a bowl. Shape into 1-inch balls, and place in jelly sauce. Simmer over low heat 30 minutes, or until done.
Nutritional information per serving (based on 10): 328 calories (29 percent from fat), 10.4 g fat (4 g saturated, 4.5 g monounsaturated), 46.3 mg cholesterol, 13.4 g protein, 44.1 g carbohydrates, 0.8 g fiber, 622.6 mg sodium.