Western Meat Balls and Franks

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with green salad, crusty rolls and French fried potatoes


  • 1 lb. ground beef
  • 1 egg, slightly beaten
  • ¼ c. dry bread crumbs
  • 1 medium onion, grated
  • 1 tsp. salt
  • ¾ c. chili sauce
  • ¼ c. grape jelly
  • 2 tblsp. lemon juice
  • c. water
  • 1 lb. frankfurters, cut diagonally in ½″ slices


  • Combine beef, egg, crumbs, onion and salt. Shape into small balls.
  • Combine chili sauce, grape jelly, lemon juice and water in large skillet. Heat; add meat balls and simmer until meat cooks through.
  • Just before serving, add frankfurters and heat through.