Tangy cocktail meatballs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beaten egg | |
| 1 | can | Condensed French onion soup |
| 2 | cups | Herb-seasoned stuffing mix |
| ½ | teaspoon | Seasoned salt |
| 2 | pounds | Ground beef |
| 1 | cup | Ketchup |
| 1 | can | (8 oz) tomato sauce |
| 1 | cup | Water |
| ⅓ | cup | Packed brown sugar |
| ¼ | cup | Worcestershire sauce |
| ¼ | cup | White vinegar |
Directions
In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a baking pan. Bake in 350 degree oven for 15-18 minutes or till done. Drain meatballs and transfer to crockpot. In a bowl, combine ketchup, tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar. Pour over meatballs and stir gently to coat. Cover; cook on HIGH setting for 2-3 hours. Serve immediately or keep warm on low setting up to 2 hours. Serve with toothpicks.
Posted to MM-Recipes Digest by IceTeaLuvr@... on Aug 21, 1998, converted by MM_Buster v2.0l.
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