Post by chief_cook2 on Mar 26, 2003 21:46:04 GMT -6
Makes 60 meatballs
GOOD and TENDER
2 1/2 - 3# ground beef
1 1/2 c fresh bread crumbs
2 tsp salt
3 tsp worcestershire sauce
1/2 tsp pepper
1 medium onion, finely chopped
2 eggs, beaten
Mix all ingredients thoroughly in large bowl.
Form into meatballs about 1-1 1/4-inches in diameter
Place on rack on lightly greased shallow pan so meatballs do NOT touch
Bake at 350* for 30 minutes.
Remove 1/2 of the meatballs place in a 9x9-inch glass baking dish, cover
with sauce.
Leave other half on the original pan.
Put both pans back in the oven and bake at 350* for an additional 30 minutes
Let stand 5-10 minutes before serving to prevent crumbling
**these freeze well. Consider making double batch and freezing.
Thaw in refrigerator a day before serving.
Reheat when completely thawed.
Sauce
1 jar (12 oz) chili sauce
1 jar (10 oz) grape jelly
combine and pour over meatballs as above
GOOD and TENDER
2 1/2 - 3# ground beef
1 1/2 c fresh bread crumbs
2 tsp salt
3 tsp worcestershire sauce
1/2 tsp pepper
1 medium onion, finely chopped
2 eggs, beaten
Mix all ingredients thoroughly in large bowl.
Form into meatballs about 1-1 1/4-inches in diameter
Place on rack on lightly greased shallow pan so meatballs do NOT touch
Bake at 350* for 30 minutes.
Remove 1/2 of the meatballs place in a 9x9-inch glass baking dish, cover
with sauce.
Leave other half on the original pan.
Put both pans back in the oven and bake at 350* for an additional 30 minutes
Let stand 5-10 minutes before serving to prevent crumbling
**these freeze well. Consider making double batch and freezing.
Thaw in refrigerator a day before serving.
Reheat when completely thawed.
Sauce
1 jar (12 oz) chili sauce
1 jar (10 oz) grape jelly
combine and pour over meatballs as above