Beat egg, salt,pepper,with a mixer, then add gr. chuck, onion and mix well by hand. Heat chili sauce, jelly, lemon, vinegar in large skillet over low heat until jelly is melted blending well. Form meatballs fairly sm. and place in chili mix and cook over medium heat turn each ball over to cover with sauce. Cover and simmer for 20 min then uncover and simmer for 10 min more or until sauce thickens and balls are done. Put in chafing dish. Will keep in refrigerator for 2-3 days or for 1 month if frozen
This recipe has been added to the following public cookbooks:
GOOD EATS,
Frank's recipes,
Mrs. Dickens GetDowns,
Recipes
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