| 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 | eggs |
| 2 | bottles (12 ounces each) chili sauce |
| 2 | jars (10 ounces each) grape jelly |
| 1. | 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. |
| 2. | Bake uncovered about 20 minutes or until no longer pink in center and juice is clear. |
| 3. | 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. |
|
| Handle meatballs as little as possible when forming them to keep them moist and tender. |
|
| This mouthwatering sauce is just as scrumptious when used with prepared frozen meatballs or smoked cocktail sausages. |
Nutrition Information:
65 ( 20 ); 2 g ( 1 g); 15 mg; 200 mg; 9 g ( 0g); 3 g 2 %; 2 %; 0%; 2 % 1/2 ; 1/2