Ingredients
SAUCE
3 cups catsup
2 cups water
1 cup cider vinegar
1/2 cup light brown sugar
1/4 cup onion, chopped
3 Tbsp. Worcestershire sauce
2 Tbsp. salt (or to taste)
4 tsp. dry mustard
1 tsp. fresh ground black pepper
12 drops Tabasco sauce
MEATBALLS
3 pounds ground pork*
3 c. fine dried bread crumbs
1 Tbsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. horseradish
8 eggs, beaten
12 drops tabasco sauce
6 Tbsp. minced onion
Instructions
To make the sauce, bring all the ingredients to a boil in a sauce pan, then simmer for 1/2 hr.
To make the meat balls, combine beef, bread crumbs, salt and pepper together in a large bowl. In a small bowl combine horseradish, eggs, tabasco and onion and mix well. Add to the meat mixture and blend well. Roll the mixture into bite size balls, approx. 250 of them. Brown the meatballs in a large fry pan, drain and transfer to 2 large baking dishes and pour the sauce over them. Simmer in the oven for 2-2 1/2 hours. Serve hot on chafing dish. These may be made the day before and reheated or frozen with the sauce on.
To make the sauce, bring all the ingredients to a boil in a sauce pan, then simmer for 1/2 hr.
To make the meat balls, combine beef, bread crumbs, salt and pepper together in a large bowl. In a small bowl combine horseradish, eggs, tabasco and onion and mix well. Add to the meat mixture and blend well. Roll the mixture into bite size balls, approx. 250 of them. Brown the meatballs in a large fry pan, drain and transfer to 2 large baking dishes and pour the sauce over them. Simmer in the oven for 2-2 1/2 hours. Serve hot on chafing dish. These may be made the day before and reheated or frozen with the sauce on.
Notes
* other ground meats may be used, turkey or beef, or a mixture.
* other ground meats may be used, turkey or beef, or a mixture.
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