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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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COCKTAIL MEATBALLS

From: Nancy Polinsky, WQED
Primary category: Appetizers

Ingredients

Meatballs:
1 lb ground beef
1/2 cup dry breadcrumbs
1/4 cup milk
1 egg
1/8 tsp pepper
Salt to taste
1 tsp worchestershire sauce
1 TBS parsley

Sauce:
1 12 oz bottle chili sauce
1 10 oz jar grape jelly (cut down to make less sweet)
Soy sauce (to taste)
Hoisin sauce (to taste)

Procedure

Mix together and lightly shape meatballs into 1" rounds. Brown in 1/4 cup Crisco (they don't have to cook through). Drain meatballs on paper towels.

Mix the sauce ingredients together in a large skillet or dutch oven. Add the meatballs (can be frozen at this point) and simmer uncovered for 30 minutes. Serve in a chafing dish. Makes 30 balls.

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Cocktail Meatballs - REVIEWS

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