Combine meat, eggs, milk, crumbs, onion, parsley, salt and pepper in bowl and mix well. Shape into tiny meatballs and brown well in oil in large skillet. Remove meatballs from pan. Add chili sauce, jelly and instant coffee to pan drippings and simmer, stirring occasionally until jelly melts, about 4 minutes. Add meatballs and simmer 10 minutes longer. Serve with wooden picks. This recipe makes about 8 dozen tiny meatballs and 2 cups of sauce.
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|Serving Size: 1 Serving (2293g)|
|Recipe Makes: 1|
|Calories from Fat: 3802 (72%)|
|Amt Per Serving||% DV|
|Total Fat 422.5g||563 %|
|Saturated Fat 147.7g||739 %|
|Monounsaturated Fat 155.6g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 3136.8mg||965 %|
|Sodium 2105.7mg||73 %|
|Potassium 5992.1mg||158 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 59.2g|
|Protein 289.7g||414 %|
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Calories per serving: 5278
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