| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Improv, Kohl, Appetizers | 1 | Servings | |
INGREDIENTS
| 3 | lb | Ground beef (GOOD quality) |
| 1 | ts | Garlic powder |
| 1/4 | c | Catsup |
| 1 | tb | Parmesan cheese |
| 2 | ts | Chili power (or MORE) |
| Salt & pepper to taste |
INSTRUCTIONS
1. Mix together all ingredients. (To make these very hot, add more chili powder, and about a ts hot sauce.) 2. Form into quarter-sized balls. (Don't make them larger!) 3. Saute in cooking oil over medium heat until done. 4. Add to Hot Meat Ball Sauce 5. Simmer slowly about 4 hours, stirring every half hour. 6. Transfer to a warmer - such as a fondue pot for serving. Otherwise, refrigerate in a closed container until ready to serve. NOTE: To serve, place a container of toohpicks beside the fondue pot. For REALLY HOT meat balls, use 4-6 T chili power, and several shakes of Tabasco Sauce! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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