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LOCATION: Recipes >> Beef Veal >> Meatballs 14

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MEATBALLS

1 1/2 lb (750g) ground beef
1/2 lb (250g) ground pork
2 eggs
1/2 cup (125ml) fine dry bread crumbs
1 tsp (5ml) horseradish (optional)
1 tsp (5ml) salt
1/2 tsp (2.5ml) pepper

In a large mixing bowl combine all ingredients, adding more
horseradish if desired; mix until well blended. Shape into small
bite-sized balls. Place on greased cookie sheet and bake in 350F
(180C) oven for 10 to 15 minutes until well browned.


SAUCE

1/4 cup (50ml) brown sugar
1 tsp (5ml) dry mustard
1/2 cup (125ml) ketchup
1/2 cup (125ml) chili sauce
1/2 cup (125ml) water
1/2 cup (125ml) grape jelly
1/3 cup (50ml) cider vinegar
1 Tbsp (15ml) Worcestershire sauce
1/4 tsp (2.5ml) tabasco sauce
1 onion, finely chopped
1 clove garlic, finely minced

In saucepan combine all ingredients. Bring to a boil, stirring
constantly. Reduce heat and simmer for 5 to 10 minutes. Add meatballs
and simmer for 15 minutes longer. Serve warm.

Note: Meatballs in sauce freeze well or keep for a few days in the
fridge. If frozen, thaw completely and bake, covered, in 350F (180C)
oven for 30 minutes, or until sauce bubbles. Stir well to coat
meatballs with sauce before serving.

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