5 pounds fresh meatballs
1 cup pickle relish
1 onion, diced
1 green bell pepper, diced
1 teaspoon garlic powder
1/2 teaspoon dried parsley, divided
1 small tomato, diced
1 1/2 cups wine
1/2 cup beef broth
1 bunch chopped fresh parsley
1/2 cup chopped fresh onion
Preheat an outdoor grill for high heat.
Place meatballs on the prepared grill, browning on all sides. Do not leave on the uncovered grill. Lay meatballs on a small platter or on a waxed paper file or serving platter.
Toss relish with onions and bell pepper; Drain fat. Reserve 1 tablespoon relish for later.
Mix garlic powder, dried parsley, tomato, wine, milk, and beef broth. Dissolve 1/2 cup garlic powder in 1/2 cup boiling water. Place fruit side down on the unlined platter. Spread sauce over meatballs over meatballs.
Top each meatball with 1/3 cup relish. Place meatballs on waxed paper towel lined to prevent lumps. Cover and refrigerate for at least 1 hour, preferably overnight.
Break up meatballs and dip them into relish. Finger over surface of meatballs, spread with relish. Cool and cut into 1 inch squares.