| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 3/4 |
c |
Seasoned bread crumbs |
| 2 |
tb |
Finely chopped onion |
| 1 |
tb |
Finely chopped shallots; (green onions) |
| 1 |
tb |
Ketchup |
| 1 |
tb |
Parmesan cheese |
| 3 |
dr |
Tabasco or any hot sauce |
| 1/2 |
ts |
Horseradish |
| 2 |
|
Eggs; well beaten |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Accent seasoning; (found on the spice aisle of your grocery) |
| 1/2 |
c |
Ketchcup |
| 1/4 |
c |
Chili sauce |
| 1/2 |
c |
Brown sugar |
| 2 |
tb |
Finely chopped onion |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Accent |
| 2 |
dr |
Tabasco or any hot sauce |
| 1/2 |
ts |
Dry mustard |
| 3 |
dr |
Angostura Bitters; (found in your liquor department in grocery or liquor store) |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Cidar vinegar |
INSTRUCTIONS
COMBINE
SAUCE
Shape into meatballs that are about walnut-sized. This should make about 40
balls. Set aside while making the following sauce:
Combine all ingredients and cook slowly for about 15 minutes so it is well
blended. Brown the meatballs in a small amount of cooking oil. This takes
about 10 minutes. Add meatballs to the sauce mixture. Simmer the meatballs
in the sauce gently for about 30 minutes. Place in chafing dish to serve,
using toothpicks or fancy cocktail picks.
Posted to Bakery-Shoppe Digest V1 #460 by Lee Ann Hamm <lhamm@premier.net>
on Dec 19, 1997
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