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Piquant Meat Balls Recipe


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     Piquant Meat Balls

Category   Entrees - Maindishes
Sub Category   None
Servings   8-10
Preptime   1 hour

2 lbs. ground beef
1 egg
2 tablespoons bread crumbs
1 tsp. salt
pepper to taste
12 oz. bottle of chili sauce ( Giant brand is ok)
6 oz. grape jelly ( jelly not jam, Giant brand ok)
juice of 1 lemon or several squeezes of plastic lemon

Combine meat, egg, bread crumbs, and seasonings. Use a fork for this and then put your hands right in and mix! It's the only way to really get all ingredients mixed thoroughly!
Shape into balls the size of a walnut. Heat chili sauce, jelly and lemon juice in a heavy skillet or Dutch oven (spaghetti or soup pot) until blended. I like the deep soup pot because the sauce splatters out unless you have it on a low flame and makes a mess on the stove top.
Add the meat balls (You will probably need to GENTLY move the meatballs around in the pot to be sure they are all in the sauce.) Cover, and simmer for 30 minutes.
Uncover and cook 15 min. longer, stirring frequently to prevent sticking to the bottom.
Serving Suggestions
Once cooled, this freezes well. If you divide up the meatballs into several containers, be sure you put equal amounts of sauce in each container.

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