Cocktail Meatballs

1 lb. hamburger
1/2 cup dry bread crumbs
1/3 cup finely chopped onions
1/4 cup milk
1 egg
1 Tbsp. snipped parsley
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/4 cup shortening
1 (12 oz.) bottle Heinz chili sauce
1 (10 oz.) jar grape jelly

Mix hamburger, bread crumbs, onions, milk, egg, parsley, salt,
Worcestershire sauce and pepper. Gently shape into balls. Fry meatballs;
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.

Meatballs in Cranberry Sauce

1 cup cranberry sauce
1/4 cup apple or orange juice
1/4 cup cider or red wine vinegar
2 tablespoons brown sugar; packed
2 teaspoons Dijon mustard

1 egg
1 lb ground lean beef, ground chicken; or ground turkey
1/2 cup fresh bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

In bowl, beat egg; mix in chicken, bread crumbs, thyme, salt and
pepper until combined. Shape into 1-inch balls. Arrange in single
layer in shallow baking dish; bake in 350:F oven for 25 minutes or
until no longer pink inside.

Meanwhile, in saucepan, combine cranberry sauce, apple juice,
vinegar, sugar and mustard; cook over medium heat, stirring
occasionally, for 10 to 15 minutes or until thickened. Add meatballs;
simmer for 5 minutes or until well coated. Transfer to serving dish
and serve hot. Yield: 32 pieces


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