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INGREDIENTS:
•1 1/2 lb Ground beef (10% fat)
•2 Eggs
•1/4 cup Milk
•1 cup Plain bread crumbs
•1/4 c Chopped onion
•1 1/2 tsp. Chopped parsley
•1 1/2 tsp. Salt
•1/8 tsp. Pepper
•3 tbl. Oil
•1 Bottle chili sauce (10 oz)
•1/2 cup jalapeno jelly
•1 tbl. instant espresso coffee
PREPARATION:
•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 toothpicks.
•This recipe makes about 8 dozen tiny meatballs and 2 cups of sauce. Keep warm in a chafing dish.

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