"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cocktail Meatballs Recipe

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This recipe for Cocktail Meatballs, by , is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 lb. ground beef
2 eggs, slightly beaten
1 cup crushed cracker crumbs (Saltines)
2 Tablespoons instant minced onion
2 Tablespoons sweet pepper flakes (1 small container green pepper flakes)
9 drops Tabasco sauce
teaspoon garlic salt
dash salt

3/4 cup catsup
1/2 cup water
1/4 cup vinegar
1/3 cup firmly packed brown sugar
1 Tablespoons instant minced onion
1 teaspoon prepared mustard
1 teaspoons salt
4 teaspoons Worcestershire sauce
6 drops Tabasco sauce

1. Mix all ingredients except sauce
2. Shape into 1-inch balls
3. Place single layer of meatballs in ungreased pan or jelly roll pan
4. Bake at 325 for 30 minutes
5. Place meatballs in casserole
6. Combine sauce ingredients and pour over meatballs
7. Bake 1 hour longer

Number Of Servings:
Number Of Servings:
makes 2 1/2 dozen
Personal Notes:
Personal Notes:
These freeze well (after step 4).




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