Preparation:
Combine first six ingredients and roll into bite-size balls. Pour grape jelly and chili sauce into medium-size saucepan and slowly heat, stirring to mix. Add the same amount of garlic salt and celery salt to the sauce as you used in the meat mixture, and stir. Simmer for 20 minutes, or a few minutes less if you plan on freezing the meatballs, as they will cook a bit more when you reheat them. |
