Sauce:
1 large bottle ketchup
1 bottle chili sauce
2 tbsp prepared mustard
1/2 tsp dry mustard
3/4 cup brown sugar
1/2 cup wine vinegar
1/4 cup lemon juice
1/2 bottle barbecue sauce
dash tabasco sauce
1/4 cup Worcestershire sauce
1/2 tbsp soy sauce
1 tbsp olive oil
1/2 cup beer
2 cloves garlic, crushed

Method – The Procedure
Directions:
Meatballs: Mix all ingredients. Shape into small balls. Bake in pan for 12 to 15 minutes at 400 degrees. Shake or stir meatballs several times during cooking to brown on all sides.

Sauce: Combine all ingredients. Heat sauce to boiling, then keep warm.
Add meatballs to sauce and serve in chafing dish or crockpot.

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Method – The Procedure
Directions:
Preheat oven to 500. Put meat in a bowl and break with fork. Add and mix together: bread crumbs, milk, onion, eggs, and salt. Shape meatballs into 1 inch balls. They taste better when they are small. Place in single layer on a jelly roll pan and bake 12 to 15 minutes. Drain well. Melt butter in a saucepan and saute garlic until tender. Ad ketchup, honey, and soya sauce. Bring to boil, reduce heat, cover and simmer five minutes. Add meatballs to sauce. Return to boil and simmer uncovered for 5 to 10 minutes, stirring occasionally or until sauce glazes meatballs. These freeze well too.

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Method – The Procedure
Directions:
Heat oven to 400 degrees. Mix all ingredients, except the last 3, together. Shape into twenty 1 1/2 inch balls. Place in rectangular pan, 13×9x2″. Bake 20-25 minutes or until no longer pink inside. Drain grease off.

In a crock pot (or sauce pan) add parsley, chili sauce and grape jelly. Heat through and melt jelly. Add meat balls.
You can also purchase pre made meatballs in your freezer section in your grocery store. They aren’t as good as home made but, in a hurry, you have a great appitizer. Try it. If you don’t like this sauce, I’ll be suprised.
You will be amazed at how tasty these are. I remember the first time I had them, I couldn’t believe what the sauce was.

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16 ounces spaghetti, cooked
Freshly grated Parmesan Cheese, for topping

Meatballs:
2 pounds lean ground beef
1/4 cup finely chopped yellow onion
1/4 teaspoon ground allspice
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon poultry seasoning
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
Freshly ground pepper to taste

Method – The Procedure
Directions:
For spicy spaghetti sauce:
In a large saucepan combine all the sauce ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes. Remove pickling spice bag and discard. Cover and simmer slowly 1 hour.

While sauce is cooking, make meatballs. Add meatballs to sauce and simmer, uncovered, until flavors are blended and sauce is slightly thickened, 30 minutes longer. Serve on spaghetti and sprinkle with Parmesan cheese.

For meatballs:
In a large bowl mix all ingredients together. Cover and refrigerate 1 hour (for easier handling).

Preheat oven to 400°F. Form mixture into 1-inch balls and place on a baking sheet. Bake until browned, about 15 minutes, Remove from pan and discard any grease.
Makes about 2 quarts of sauce and 50 meatballs – serves 8 – 10
This spicy sauce with a lot of meatballs makes a perfect dish to serve for a crowd.

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Method – The Procedure
Mix all ingredients well and shape into small meatballs. Brown in skillet over medium heat and lay in 13 x 9 cake pan. Combine 16 oz. jar apricot preserves and 1 bottle regular barbeque sauce and pour over meatballs. Bake in 350 degree oven for 25 minutes or until hot and bubbly. I like to serve mine in a crock pot but an aluminum warming tray works well too.

Meatball Cooking Instructions
Combine first 10 ingredients in bowl and mix well. Shape into small meatballs and place in a single layer on a 10×15″ baking pan. Cook at 350°F for about 20 minutes or until they appear to be firm and done. Combine cranberry sauce, and remaining ingredients in saucepan. Cook over medium heat until well blended, stirring frequently. Pour over meatballs and then put the whole thing in a crockpot on low or a chafing dish to keep warm.

Yield: 5 dozen meatballs. (I actually got about 4 dozen, I used the medium scoop from Pampered Chef to form my balls)

How visitors found this page:

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Sauce:
1 can cranberry sauce
1 bottle chili sauce

Method – The Procedure
Mix together the meatball ingredients and form into the size
meatballs desired. Brown lightly in a skillet and drain off the fat.

Mix together the sauce ingredients in an electric skillet. Heat to
boiling, add meatballs, and simmer for at least 20 minutes. Makes 8-
10 servings.

Method – The Procedure
1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well
and make into small balls. Bake in oven for 45 minutes.
2. In large sauce pan add in barbecue sauce, water and jam. Add in
meatballs and let simmer on low for 10 minutes.
3. Serve with toothpicks.

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Method – The Procedure
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.

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Ingredients
Meatballs:
1 lb. ground beef
1/2 cup plain bread crumbs
1/3 cup chopped sweet type onions
1/4 cup milk or Half & Half
1 large fresh egg
1 Tbsp. parsley
1 tsp. table salt
1/8 to 1/4 tsp. black pepper
1/2 tsp. Worcestershire sauce
1/4 cup oil, or, small amount of oil mixed with butter for browning

Method – The Procedure
In a large bowl, combine using a fork, the beef, milk and Worcestershire Sauce. Allow to sit a few minutes. Continue to combine with fork or gently with hands, add bread crumbs, beaten egg, onion, parsley, milk, salt and pepper. Gently form 1 inch meatballs. Don’t press the mixture tightly together. Brown quickly on all sides over medium high to high heat. Make sauce by heating jelly and chili, or, seafood sauce (Crosse and Blackwell is good) together. Place browned meatballs in sauce mixture and simmer, uncovered for 30 minutes. Serve hot.

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