Yield: 6 Servings
2 pounds lean ground beef
1 cup Progresso™ dry bread crumbs (any flavor)
2/3 cup finely chopped onion
1/2 cup milk
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 bottles (12 ounces each) chili sauce
2 jars (10 ounces each) grape jelly
- Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
- Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
- Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes.
- Serve hot with toothpicks.