Appetizer meatballs
96 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground beef |
| 2 | eaches | Eggs -- lightly beaten |
| 1 | cup | Mozzarella cheese -- |
| Shredded 4 oz | ||
| ½ | cup | Bread crumbs |
| ¼ | cup | Onion -- finely chopped |
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | Bottle ketchup, regular or hot, 14 oz. | |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Ketchup |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Italian seasoning |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Jar apple jelly -- 12 oz | |
| 1 | Jar currant jelly -- 12 oz | |
Directions
SAUCE
In a bowl, combine the first 12 ingredients; mix well. Shape into 1 inch balls. Place on a rack in a shallow roasting pan. Bake at 350 deg. for 10 to 15 min. remove the meatballs and rack; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs.Cover and bake for 30 min. Yield: about 8 doz.
Recipe By : Taste Of Home
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