Hors D'Oeuve Meatballs
5 lbs ground chuck
salt and pepper to taste
Sauce:
1 family size bottle catsup
1/2 tsp Worcestershire sauce
1/2 cup vinegar
1 cup brown sugar
1/2 cup lemon juice
1 tbsp Wright's liquid smoke
Make into tiny meatballs and brown in an electric skillet. Pour off grease. Pour sauce over meatballs and simmer for 4 hours, shifting meatballs occasionally. Refrigerate overnight or longer and reheat again before serving. These freeze well for later use. Great for a crowd.
- - Carol Moore
Saints Peter and Paul Catholic Church, Blue Earth, MN 1988
5 lbs ground chuck
salt and pepper to taste
Sauce:
1 family size bottle catsup
1/2 tsp Worcestershire sauce
1/2 cup vinegar
1 cup brown sugar
1/2 cup lemon juice
1 tbsp Wright's liquid smoke
Make into tiny meatballs and brown in an electric skillet. Pour off grease. Pour sauce over meatballs and simmer for 4 hours, shifting meatballs occasionally. Refrigerate overnight or longer and reheat again before serving. These freeze well for later use. Great for a crowd.
- - Carol Moore
Saints Peter and Paul Catholic Church, Blue Earth, MN 1988
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