Ingredients:
1 1/4 # ground round
1/4 C finely chopped onion
1 tsp. garlic powder
2 Tbl. Parmesan cheese
2 tsp. parsley flakes (fresh is best)
1 finely beaten egg
2 Tbl. milk (low fat)
1 C fine cracker crumbs (May need a little more)
Pepper to taste

Method – The Procedure
Directions:
Combine all ingredients and mix together well (hands work best), adding more cracker crumbs as needed.

Form small balls, about 1 1/2″ in diameter. Place in oven-proof baking dish, sides touching, and bake for approximately 30 minutes on 350 degrees, or until done.

Place cooked meatballs in sauce as it simmers on the stove. This makes about 25 small meatballs so you may want to freeze some. They freeze really well. You can make larger meatballs if you want also. Enjoy!

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Method – The Procedure
Directions:
In a large bowl, combine beef, cornflake crumbs, parsley, eggs, soy sauce, pepper, garlic salt, catsup and onion. Mix well and form into balls. Arrange in casserole dish and set aside.

In a medium saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook on medium heat until cranberry sauce is melted. Pour over meatballs.

Bake uncovered for 30 minutes at 350 degrees.

Method – The Procedure
Directions:

Heat oven to 375F. In large bowl, combine ground beef, onion, bread crumbs, salt, pepper and beaten eggs; blend well. Shape into 1-inch meatballs; place in ungreased 15×10x1-inch baking pan.
Bake at 375F. for 25 to 30 minutes or until meatballs are browned and no longer pink in center.
Meanwhile, in large saucepan, combine chili sauce and jellied cranberry sauce; blend well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally.
Microwave directions: Prepare meatballs as directed above. Arrange half of meatballs in 12×8-inch microwave-safe dish. Cover with microwave-safe waxed paper.
Microwave on HIGH for 4 to 5 minutes or until meatballs are no longer pink in center, rearranging meatballs once halfway through cooking. Drain; set aside. Repeat with remaining meatballs.
In 3-quart microwave-safe casserole, combine chili sauce and jellied cranberry sauce; blend well. Microwave on HIGH for 3 to 67 minutes or until cranberry sauce is melted and mixture is hot, stirring once during heating.
Add meatballs. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated, stirring once.

ROASTED RED PEPPER SAUCE
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
1 cup dry white wine
4 ounce can of tomato paste
3/4 teaspoon dried thyme leaves

Method – The Procedure
Directions:
Meatballs:
Heat oven to 350 degrees F. In a large bowl combine ground beef, bread crumbs, eggs, onion, garlic, salt and pepper. Mix lightly but thoroughly. Shape mixture into 64 one-inch meatballs and place on broiler pan. Bake in 350 degree F oven for 18-20 minutes, or until no longer pink and juices are clear.
Sauce:
In large skillet heat olive oil over medium heat until hot. Add onion and garlic. Cook 2 to 3 minutes or until tender. Combine broth and cornstarch. Add red peppers, wine, tomato paste and thyme to skillet. Bring to a boil and reduce heat to medium low. Simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Add meatballs to skillet and cook until meatballs are heated through.
Makes: 64 appetizer size meatballs Preparation Time: 20 minutes Cooking Time: 30 minutes

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1 lb. of beef
1/2 cup of bread crumbs
1 egg
1/2 tsp. of garlic salt and pepper
1 pkg. of onion soup mix

Shape into balls and brown in a fry pan.

Cut and add to pan:
1 onion (cut into wedges)
2 carrots (sliced)
Green/red peppers and celery

Sauce:

Bring to a boil in saucepan:
1 tbsp. of cornstarch
1/2 cup of brown sugar
1/3 cup of water
1/2 cup of vinegar
1 tbsp. of soy sauce
1 beef or chicken bouillon cube

Method – The Procedure
Directions:
Serve meatballs on a bed of rice or noodles. Pour sauce over meatballs.

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Method – The Procedure
Directions:
Combine ground beef, bread crumbs, egg, onion and salt in a bowl. Add garlic and 1/2 tsp. Italian seasoning, mixing lightly but thoroughly. Shape beef mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Add stewed tomatoes, tomato paste, water and remaining 1 tsp. Italian seasoning and sugar to the meatballs in skillet, stirring to combine.Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Serve on Italian style rolls or over hot cooked spaghetti.Sprinkle with Parmesan cheese. Serves 4.

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Method – The Procedure
Mix and shape into meatballs.Brown in frying pan. Transfer to casserole dish.

Ingredients
2 cups packed brown sugar
2 tablespoons flour

1/2 cup any kind of vinegar
1/4 cup water
2 tablespoons soy sauce
1 tablespoon ketchup

Method – The Procedure
Combine brown sugar and flour in pot, add rest of ingredients and cook until boiling. Pour over meatballs, cover and cook in 350°F (180°C) for 20 minutes. Serves 4.

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Method – The Procedure
Mix first 6 ingredients and form small balls. Pour sauce ingredients
into pan, add meatballs. Cover and simmer for 1/2 hour.

Let cool in refrigerator. Skim off fat. Reheat.

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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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