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This recipe is from the first book in the Pillsbury Classic Cookbook series, Winter Classics, The Pillsbury Company, 1979.
SNAPPY GLAZED MEATBALLS
The grape jelly gives these meatballs the delicious tangy glaze.
1 lb. ground beef
1/4 cup dry bread crumbs
1 teaspoon salt
1 small onion, chopped
1 egg, slightly beaten
1 cup chili sauce
10-oz. jar (1 cup) grape jelly
In medium bowl, combine ground beef, bread crumbs, salt, onion and egg; mix well. Shape into 1-inch balls. In medium skillet, brown meatballs turning occasionally; drain. Add remaining ingredients; simmer 15 minutes stirring occasionally to coat meatballs with glaze. Serve warm in chafing dish or electric frypan.
24 to 30 appetizers.
TIP: For Snappy Glazed Wieners, substitute 1-lb. wieners, cut up or cocktail franks for meatballs.
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