- 1lb. Roseda ground beef
- ½ cup dry bread crumbs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- 1 small onion, chopped (about ¼ cup)
- 1 egg
Heat oven to 400 degrees Fahrenheit. Mix all ingredients. Shape into 1 inch meatballs. Place in a rectangular pan, 13x9x2 inches. Bake for 20 to 25 minutes or until no longer pink inside.
- 1 bottle (12oz) chili sauce
- 1 jar (10oz) grape jelly
Heat chili sauce and jelly in the skillet, stirring constantly until jelly is melted. Add meatballs and stir until coated. Simmer for 30 minutes. Serve hot with wooden picks. You can also put it in a crockpot to keep it warm for a few hours.