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:
In a large bowl combine egg white, bread crumbs, five-spice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into 48 1″ meatballs. Place in a 15″x10″x1″ baking pan. Bake in a 350 oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.
Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.

Makes 48 appetizer-size meatballs.

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Method – The Procedure
Directions:
In a large bowl, combine ground beef, eggs, bread crumbs, water and garlic salt. Season with salt and pepper. Mix well. Shape beef mixture into 1-inch balls.
In a large skillet, combine chili sauce, grape jelly and lemon juice, mix well. Add meatballs. Cook, covered, over low heat 45 minutes, or unitl meatballs are done. Transfer meatballs and sauce to a chafing dish for serving. Makes about 7 dozen.
If desired, you can substitute ground turkey or ground chicken.

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Tiny Meatballs
1 pound [454 g] lean ground beef
Salt and pepper, to taste
1 teaspoon [5 mL] Worcestershire sauce
2 tablespoons [30 mL] horseradish
1 tablespoon [15 mL] liquid beef concentrate
1/2 teaspoon [2.5 mL] curry powder
2 garlic cloves, finely minced
1 onion, finely chopped
2 beaten eggs
1 tablespoon [15 mL] butter
1 tablespoon [15 mL] olive oil

Method – The Procedure

Spicy Sauce
Into a saucepan, brown green onions into melted butter, stirring for 3 to 4 minutes. Stir in curry powder and chili powder; cook for 3 minutes over medium heat, stirring. Thoroughly mix in white vinegar, catsup, tomato juice, tarragon and grated Parmesan cheese. Season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer, over low heat, for 20 minutes, stirring every once in a while. Take away from heat.

Tiny Meatballs
Into a small bowl, thoroughly mix together ground beef, salt, pepper, Worcestershire sauce, horseradish, liquid beef concentrate, curry powder, minced garlic, chopped onion and beaten eggs. Shape into small, approximately 1-inch [2.5-cm] balls. Wet your hands often with water, so that meat does not thick on your hands.

Into a frypan, brown meatballs in hot butter and olive oil on all sides, over medium heat, for 5 to 6 minutes. Serve meatballs really hot with toothpicks, onto a serving plate; serve along with spicy sauce, into a separate small bowl. These meatballs can be prepared ahead of time, refrigerated and reheated into a 350°F [180°C] oven for 10 minutes, just before serving.

Servings: 36 to 48 meatballs

Gisele, Aylmer, Quebec, Canada

Source: Recipes From Friends

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