pillsbury snappy glazed meatballs
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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