Cocktail Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meatballs:
3 lbs. ground beef 90% lean
2 onions, grated or finely minced in the food processor
3 eggs
1 T. salt
1½ tsp. pepper
14 crackers crumbled - saltines or Ritz
1 T. garlic powder
1 T. milk
Meatball Sauce:
¾ c. ketchup
¾ c. water
2 tsp. vinegar
3 T. brown sugar
1 tsp. A-1 sauce
1 tsp. Worcestershire sauce
1/2 t. chili powder
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Directions: |
Directions:1. Mix eggs, cracker crumbs, milk and seasoning together. Add in ground beef and onions. Mix well. Form into small meatballs, about the size of a walnut.
2. Mix sauce ingredients together. Cook meatballs in sauce very slowly for one hour. Refrigerate to meld flavors and allow fat to rise to the top.
3. Remove fat cap, reheheat meatballs and sauce and serve with toothpicks. You can use a slow cooker for this. Freezes well. |
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Number Of
Servings: |
Number Of
Servings:3 to 4 doz. meatballs |
Preparation
Time: |
Preparation
Time:45 mins prep; 1 hour cooking |
Personal
Notes: |
Personal
Notes: I will double the sauce ingredients if I'm planning to freeze these. I want the meatballs completely immersed in the sauce when frozen to prevent freezer burn. I usually double this recipe and cook the meatballs in a roasting pan in the oven at 300 degrees. Freeze meatballs in smaller quantities. Reheat and serve with melba rounds.
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