This recipe of my grandma’s for Cocktail Meat Balls can be used any time of year, but I associate them with winter-time parties, especially around Christmas, New Year’s and the Superbowl. I need to figure out a way to make them without eggs (due to an allergy), because I love these things. She claims this recipe makes 65 servings. That’s not 65 Missy-size servings, I can tell you. Thanks to my Aunt Dorrie for letting me scan this.
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Wow! Your Grandmother’s handwriting is exactly like mine! A product of the times. By the way, I’ve read that cornstarch can be used as a binder instead of eggs. How much? I would think that between 2 teaspoons and 1 tablespoon should work.
Thank you, Kathy — I love your blog!
My Chinese mother-in-law makes her famous fried meatballs nearly the same way, except she adds a bit of crushed ginger
Sounds good, Julian!
I’ve never heard of using grape jelly in meatballs. Does it give it a kind of sweet and sour taste since there’s also chili sauce in the recipe?
Hi Yvonne, yes, it adds just a little bit of sweetness. So good!
When I was doing the no-egg thing, there was a plum puree in the health food section of the grocery that was a substitute for eggs in baked goods. It worked, but I’m not sure whether it was for binding or rising! Anyway, I think you should just try it without the egg. I’ll bet they would still hold together. Especially if you bought the fatter ground beef.