Instructions: Mix the meat with the oatmeal to achieve the desired texture. More oatmeal will give a softer meatball. No oatmeal will give a very firm meatball.

This is because the oatmeal actually absorbs water, whereas the plain meatball will allow its own juices to leak out into the sauce. Add the onion and garlic. In the bottom of a pot mix the chili sauce and jelly.

Form small (1/2 inch diameter) meatballs and drop them in the sauce. Simmer for about 30 to 40 minutes or until the meatballs are done.

A word about jelly: The original recipe called for grape jelly but we prefer red currant because the tartness adds complexity to the dish.

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