Source: Betty Crocker

Servings/Yield: 80 meatballs


1 ½ lb hamburger

¾ cup dry bread crumbs

⅜ cup milk

½ cup finely chopped onion

1 ½ egg

1 Tbsp snipped fresh parsley

1 ½ tsp salt

¾ tsp Worcestershire sauce

3/16 tsp pepper

⅜ cup shortening

1 bottle (12 oz). chili sauce

1 jar (10 oz) grape jelly


Mix hamburger, bread crumbs, milk, onion, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1-inch balls. Cook meatballs in shortening in 12-inch skillet until brown.  Remove meatballs from skillet, drain fat.  Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted.  Add meatballs and stir until coated.  Simmer uncovered 30 minutes.  Serve hot in chafing dish.


We changed this recipe from 1 lb hamburger to 1 1/2 lbs.  All other ingredients were increased proportionately except the chili sauce and jelly.  There was almost too much sauce in the original recipe.

© Barbara Deitch 2020