[RecipesAndMore] Cocktail Meatballs

2010-12-23 Thread To You From Janet
Cocktail Meatballs

1 lb. lean ground beef 1 tsp. salt1/2 tsp. pepper3 tbsp. minced parsley2 tbsp. 
grated onion2 tsp. Worcestershire sauce, divided2 eggs, beaten1/2 cup milk1 cup 
toasted breadcrumbs4 tbsp. butter or margarine1 cup catsup5 tsp. vinegar2 tsp. 
prepared mustard2/3 cup white or red wine
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1. Mix together ground beef salt, pepper, parsley, onion, 1 tsp. 
Worcestershire, eggs, milk, breadcrumbs and butter. 2. Shape into very, very 
small meatballs. 3. Lightly brown meatballs in the butter until browned on all 
sides. 4. Put into large serving dish. 5. Put catsup, vinegar, remaining 1 tsp. 
Worcestershire, mustard and wine in saucepan. Heat and stir until smooth and 
hot. 6. Pour over hot meatballs. Keep warm in slow cooker or serve hot.


ocktail Meatballs
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Hugs Janet

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[RecipesAndMore] Cocktail meatballs

2008-03-31 Thread Starfire1939
Cocktail meatballs

1 pound ground beef
1/2 cup dry  bread crumbs
1/2 cup minced onion
1/4 cup milk
1 egg
1 tablespoon  snipped parsley
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon  Worcestershire sauce
12-ounce bottle chili sauce
10-ounce jar grape  jelly

Preheat oven to 350 degrees. Mix ground beef, crumbs, onion, milk,  egg, 
parsley, salt, pepper and Worcestershire sauce. Gently shape into 1-inch  
balls. 
Spray a baking sheet with cooking spray and place 
meatballs on sheet.  Bake 15 to 30 minutes, until baked through. (Meatballs 
can be frozen raw, then  baked later.)

Heat together chili sauce and jelly until jelly is melted,  stirring 
constantly. Add meatballs and stir until well-coated. Simmer 30  minutes. Serve 
in a 
chafing dish or slow cooker with  toothpicks.



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