1/3 lb. bulk pork sausage
3/4 lb. ground pork (beef may be substituted)
1/2 tsp. each of salt, dry mustard and coriander seed, finely crushed
1/2 tsp. thyme
3 tbsp. minced onion
1/4 c. fine bread or cracker crumbs
1 egg, slightly beaten
1/2 c. apple jelly
1/2 c. catsup
1 tsp. lemon juice
2 tbsp. brown sugar

Mix all ingredients together except the last four (jelly, catsup, lemon juice and sugar). Shape into balls 1 inch in diameter. Place balls on a rimmed baking sheet. Bake uncovered in 500 degree oven 8 to 10 minutes. Drain off fat. In large frying pan, mix together jelly, catsup, brown sugar and lemon juice, stirring until sugar and jelly are melted.

Add meatballs. Cover and simmer about 10 to 12 minutes over low heat, turning 2 or 3 times. Transfer to chafing dish. Serve hot with toothpicks. Makes about 5 dozen.