Ingredients:
SAUCE:
3/4 c. ketchup
1/2 c. water
1/4 c. cider vinegar
2 tbsp. brown sugar
1 tbsp. minced onion
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. dry mustard
1/4 tsp. pepper
3 drops Tabasco
Few grains cayenne pepper
MEAT BALLS:
3/4 lb. ground beef
3/4 c. fine bread crumbs
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Accent
1 1/2 tbsp. minced onion
1/2 tsp. horseradish
3 drops Tabasco
2 eggs, beaten
1 tbsp. butter or margarine
Preparation method:
Mix Sauce ingredients together in bowl and set aside.
Mix all Meat Balls ingredients and shape into 3/4
inch balls. Melt butter or margarine in chafing dish
brazier over direct heat. Add meat balls and brown,
shaking brazier frequently to produce even browning
and to keep balls round. Pour off fat, pour sauce
over meat balls and cover. Cook 10 minutes, shaking
occasionally. Place over pan of simmering water to
keep hot. Provide wooden picks to spear meat balls.
Meat balls may be frozen. Yields: 3 dozen meat balls.
Original file name: HOT SPICY MEATBALLS - converted on Saturday, 13 September 1997, 19:25
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