Ingredients
Sauce:
3/4 cup ketchup
1/2 cup water
1/4 cup cider vinegar
2 Tbls. Brown Sugar
1 Tbls. Minced Onion
2 Tsp. Worcestershire
1 1/2 Tsp. Salt
1 Tsp. Dry Mustard
1/4 Tsp. Pepper
3 drops Tabasco
Few grains Cayenne Pepper
Meatballs:
3/4 Lb. Ground Round Beef
3/4 C. Fine Bread Crumbs
3/4 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. Accent
1 1/2 Tbls. Minced Onion
1/2 Tsp. Horseradish
3 Drops Tabasco
2 Eggs, Beaten
1 Tbls. Real Butter (I like Land-O-Lakes)
Preparation
Mix sauce ingredients together in bowl and set aside. Mix all meatball ingredients and shape into 3/4" balls. Melt butter in chafing dish brazier over direct heat. Add meatballs and brown, shaking brazier frequently to produce even browning and to keep balls round. Pour off fat, pour sauce over meatballs and cover. Cook 10 minutes, shaking occasionally. Place over pan of simmering water to keep hot. Provide wooden toothpicks to spear meatballs. Yield - 3 dozen meatballs.
