- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 618
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 28 g
- Protein
- 26 g
- Cholesterol
- 136 mg
- Sodium
- 1165 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 618
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 28 g
- Protein
- 26 g
- Cholesterol
- 136 mg
- Sodium
- 1165 mg
Ingredients
Directions
- With a fork or clean hands, gently combine the meat, egg, bread crumbs, salt, and pepper. Shape into 1-inch balls. Press a green olive slice into the ball to make "eyes". Melt the butter in a large saute pan and brown the meatballs on all sides. Drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly.
