Wednesday, May 26, 2010
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| Cocktail Meatballs III |
"Cocktail Meatballs in a tangy sauce - smooth and DELICIOUS! Serve with your favored crackers."
Ingredients :
- three kilos floor red meat
- 2 (1 ounce) applications dry onion soup mix
- 3 slices white bread
- 2 tablespoons 1/2-and-half
- 1 (28 ounce) bottle ketchup
- 1 cup packed dark brown sugar
- 2 tablespoons Worcestershire sauce
Instructions :
| Prep : 25M | Cook : 18M | Ready in : 35M |
|---|
- Preheat oven to 350 stages F (a hundred seventy five degrees C).
- Remove the crusts from the white bread and tear into small bread crumbs. In a medium length mixing bowl, integrate pork, soup mix, white bread crumbs and half-and-1/2 cream. Roll aggregate into 1 inch balls and arrange in 9x13 inch baking dishes (as many baking dishes as it takes or bake the meatballs in shifts).
- Bake 10 to 15 minutes; or till browned.
- In a sluggish cooker with the temperature set to excessive, blend collectively ketchup, brown sugar and Worcestershire sauce. Cook until the mixture involves a boil, then reduce temperature to low till you're ready to serve the meatballs.
- Place the meatballs inside the sauce and serve.
Notes :
- Try the use of a Reynolds® sluggish cooker liner on your gradual cooker for less difficult cleanup.
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