Southern Meatballs

Dice the onion, and in a large bowl combine the onion, ground beef, breadcrumbs, egg, milk, salt and pepper. Mix well.

Roll the meat into 1 1/2 inch balls, and lay them on a baking sheet. Put them in the freezer for 20 minutes to firm.

Preheat the oven to 375 F.

Put the flour in a dish, and when you’re ready to cook the meatballs, remove them from the freezer and roll them in the flour to coat.

Heat about 1/4 inch of olive (or canola) oil over medium-high heat in a heavy skillet. When a bit of flour sizzles as it’s dropped into the oil, add meatballs into the pan in a single layer. Don’t crowd the pan. You can cook them in batches if needed. Cook until browned and crisp on all sides, and remove to a paper towel lined plate to drain excess oil. Repeat with the rest of the meatballs.

Lay the meatballs in a baking dish, in a single layer.

Whisk together the grape jelly and chili sauce, and pour over the meatballs.

Bake at 375 F for 30 minutes.