| 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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