• Servings: 25 pcs
• 1 pound lean ground beef
• 1/2 cup plain dry breadcrumbs
• 1/4 cup minced celery
• 1/4 cup minced fresh parsley
• 1 large egg
• 1/2 teaspoon ground black pepper
• 1 1-ounce package dry onion soup mix
• 1 12-ounce bottle home-style chili sauce
• 3/4 cup water
• 1/2 cup golden raisins
• 1/2 cup tarragon vinegar
• 2 tablespoons sugar

1. Combine ground beef, breadcrumbs, celery, parsley, egg and 1/2 teaspoon pepper in medium bowl. Add 1 1/2 tablespoons soup mix; blend well.
2. Using moistened hands, form mixture into 1-inch-diameter balls and place on sheet of foil.
3. Combine chili sauce, 3/4 cup water, raisins, vinegar, sugar and remaining soup mix in heavy large pot.
4. Bring to simmer over medium-low heat.
5. Drop meatballs into sauce.
6. Cover pot and simmer until meatballs are cooked through and sauce thickens, stirring occasionally, about 30 minutes.

Serve these over rice as a main course, or offer as an hors d'oeuvre.