1 1/2 lbs. ground beef
2 eggs
1/4 c. milk
1 c. plain bread crumbs
1/4 c. chopped onions
1 1/2 tsp. chopped parsley
1 1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. oil
10 oz. bottle chili sauce
1/2 c. grape jelly
1 tbsp. instant coffee (optional)

Combine meat, eggs, milk, crumbs, onions, parsley, salt and pepper and mix well. Shape into tiny meatballs and brown well on all sides in skillet in hot oil. Remove meatballs from pan. Drain excess drippings, leaving 2 to 3 tablespoons. Add chili sauce, grape jelly, instant coffee (optional) to pan drippings and simmer, stirring occasionally, about 4 minutes. Add meatballs and simmer 10 minutes more. Serve on toothpicks.

Meatballs can be browned, refrigerated, then cooked with sauce just before serving.

Makes about 8 dozen tiny meatballs and 2 cups sauce.