| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 1 | lb | Ground meat (beef; pork or a combination) |
| 1 | c | Bread crumbs (I use seasoned crumbs) |
| 1/2 | ts | Salt (omit if using seasoned crumbs) |
| 4 | tb | Vinegar |
| 8 | tb | Sugar |
| 2 | tb | Worcheschire sauce |
| 2 | c | Catsup |
| 1 | c | Water |
INSTRUCTIONS
MEATBALLS SAUCE From: Claudia Knowles <KnowlesCM7@AOL.COM> Date: Thu, 11 Jul 1996 00:22:20 -0400 Mix bread crumbs, milk, meat and salt (if using). Shape into balls about the size of a walnut, place on a cookie sheet (or other pan large enough to hold all of them) and broil untill brown on one side then turn over and brown other side. Mix sauce ingredients together and heat in a sauce pan (large enough to hold the meat balls too) add meatballs and simmer for 30 minutes. Serve over rice. Notes: you can also fry the meatballs in a pan if you don't care about the added fat. If so then just add the sauce to the pan with the meatballs. EAT-L Digest 10 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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