ahs@houxu.UUCP (Arthur Steinman) (01/24/86)
Here's a sure-fire crowd pleasing appetizer that is so simple to make but is absolutely delicious. My wife makes these along with several other appetizers whenever we entertain and these are invariably gone! Sweet and Sour Meat Balls _____________________________ INGREDIENTS: Ground sirloin ( 1 pound makes about 20 small meat balls) 1 bottle Welch's grape jelly. (yes, really) 1 bottle Heinz's chili sauce. (again, really) COOKING DIRECTIONS: Form the ground sirloin into bite-size meat balls and fry in a large skillet until dark brown. (No added spices or ingredients are necessary but you can experiment). As they get done place them on some paper towels to drain. While the meat balls are cooking pour equal parts of jelly and chili sauce into a small pot and stir well over a low flame. The sauce is done when it looks like it is about to boil. Combine sweet and sour sauce and meat balls in a serving bowl and provide plenty of toothpicks and napkins, cause these babies are messy! Part of the fun of this appetizer is when your guests ask you how you made the sauce and their astonished looks when you tell them. Art Steinman houxu!ahs
billw@Navajo.ARPA (01/28/86)
> Form the ground sirloin into bite-size meat balls and fry in a large > skillet until dark brown. (No added spices or ingredients are necessary Actually, Ive made this several times, and it isn't necessary to brown the meatballs before adding them to the chilli sauce/grape jelly. If you boil the sauce, it is apparently hot enough to cook the meat without mkaing them tase "boiled". This makes the recipe a lot easier - browning meatballs is a pain. billW