Brandied meatballs
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| ¾ | cup | Milk |
| ½ | cup | Bread crumbs |
| 1 | tablespoon | Worcestershire Sauce |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Garlic powder |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Pepper |
| 2 | eaches | Dr hot sauce |
| 2 | tablespoons | Hot cooking oil |
| Brandied Peach Sauce | ||
| 1 | tablespoon | Corn starch, if needed |
| 1 | tablespoon | Water if needed |
| 20 | ounces | Sliced peaches, drained |
Directions
Blended first 10 ingredients together in a bowl. Shape mixture into 1 to 1-½ inch balls. In a large, heavy skillet, brown meatballs in hot oil. Remove with slotted spoon, set aside and keep warm. Reduce heat Branded Peach Sauce into meat drippings, and simmer for 10 minutes. Add meatballs to sauce and cook thoroughly. Cover and simmer for 45 minutes to 1 hour. If necessary, blend cornstarch with cold water until smooth; add to sauce, stirring constantly, and cook on low heat until thickened. Transfer to a serving dish for buffet service; or cool and freeze until ready to serve. Makes 40 meatballs.
Garnish with canned sliced meatballs. Source: Beat of the Best from Virginia
Calories per serving: Number of Servings: 40 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-27-95
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