Spiced meatballs (lee ann)

Yield: 1 Servings

Measure Ingredient
1 pounds Ground beef
¾ cup Seasoned bread crumbs
2 tablespoons Finely chopped onion
1 tablespoon Finely chopped shallots; (green onions)
1 tablespoon Ketchup
1 tablespoon Parmesan cheese
3 drops Tabasco or any hot sauce
½ teaspoon Horseradish
2 Eggs; well beaten
½ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Accent seasoning; (found on the spice aisle of your grocery)
½ cup Ketchcup
¼ cup Chili sauce
½ cup Brown sugar
2 tablespoons Finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon Accent
2 drops Tabasco or any hot sauce
½ teaspoon Dry mustard
3 drops Angostura Bitters; (found in your liquor department in grocery or liquor store)
1 teaspoon Salt
¼ teaspoon Pepper
¼ cup Cidar vinegar

COMBINE

SAUCE

Shape into meatballs that are about walnut-sized. This should make about 40 balls. Set aside while making the following sauce: Combine all ingredients and cook slowly for about 15 minutes so it is well blended. Brown the meatballs in a small amount of cooking oil. This takes about 10 minutes. Add meatballs to the sauce mixture. Simmer the meatballs in the sauce gently for about 30 minutes. Place in chafing dish to serve, using toothpicks or fancy cocktail picks.

Posted to Bakery-Shoppe Digest V1 #460 by Lee Ann Hamm <lhamm@...> on Dec 19, 1997

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