| 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.
A Message from our Provider:
“You’re never too young for God”