Combine first 8 ingredients. Form into 40 meatballs. Brown lightly in oil. Cover; cook over low heat for 5 minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat, stirring until jelly is melted. Simmer 10 to 12 minutes, until sauce thickens, basting occasionally. Makes 40 appetizer meatballs. Recipe By : Lawrence Bigda From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (915g)|
|Recipe Makes: 1|
|Calories from Fat: 564 (36%)|
|Amt Per Serving||% DV|
|Total Fat 62.6g||84 %|
|Saturated Fat 21.3g||107 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 506.9mg||156 %|
|Sodium 845.2mg||29 %|
|Potassium 2706.9mg||71 %|
|Total Carbohydrate 143.2g||42 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 137.8g|
|Protein 104.3g||149 %|
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Calories per serving: 1573
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