1 lb. ground moose or venison
1 cup bread crumbs
1 egg, beaten
2 T. finely chopped onion
2 T. milk
1 clove garlic
1 tsp. salt
Pepper
1 T. vegetable oil
10-oz. jar red currant jelly
1 bottle chili sauce
Combine meat, bread crumbs, egg, onion, milk, garlic, salt and pepper and mix well. Shape into 1-inch meatballs and brown in oil. Lightly stir red currant jelly into chili sauce and pour over meatballs. Cover and simmer for 10 minutes until cooked through, basting meatballs occasionally. Serve with toothpicks.
Jeffrey Pinkerton
Bangor, ME