Cocktail meatballs
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chuck, ground |
| ¼ | cup | Breadcrumbs, seasoned |
| 1 | medium | Onion; chopped |
| 2 | teaspoons | Horseradish, prepared |
| 2 | Garlic cloves; crushed | |
| ¾ | cup | Tomato juice |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Margarine |
| 1 | medium | Onion; chopped |
| 2 | tablespoons | Flour, all-purpose |
| 1½ | cup | Beef broth |
| ½ | cup | Wine, dry red |
| 2 | tablespoons | Sugar, brown |
| 2 | tablespoons | Catsup |
| 1 | tablespoon | Lemon juice |
| 3 | Gingersnaps; crumbled | |
Directions
Combine first 8 ingredients, mixing well. Shape into 1" balls; place in a 13x9x2" baking dish. Bake at 450 degrees for 20 minutes. Remove from oven, and drian off excess fat.
Heat margarine ina large skillet;saute onion until tender. Blend in flour; gradually add beef broth, stirring constantly. Add remaining ingredients. Cook over low heat 15 minutes; add meatballs, and simmer 5 minutes.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 08-18-94