Categories: Appetizers 
      Yield: 1 servings 
  
  1 1/2 lb Ground beef 
      2    Eggs 
    1/4 c  Milk 
      1 c  Plain bread crumbs 
    1/4 c  Chopped onion 
  1 1/2 ts Chopped parsley 
  1 1/2 ts Salt 
    1/8 ts Pepper 
      3 tb Oil 
      1    Bottle chili sauce (10 oz) 
    1/2 c  Welch's grape jelly 
      1 tb Maxwell House instant coffee 
  
  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.