Cocktail Meatballs

Originally published in the November 1995 issue of FOX CITIES Magazine.

This recipe comes with two different sauces! Choose one or divide meatballs in half and use both.

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1 pkg. onion soup mix
1 cup milk
3 eggs
2 tsp. salt
1 tsp. pepper
1/2 tsp. nutmeg
3 lbs. ground beef
1 cup bread crumbs

For the meatballs:

In a blender, combine onion soup mix, milk, eggs, and seasoning. Blend until smooth. Place ground beef and bread crumbs in a mixing bowl, pour blended mixture over meat mixture, and combine. If too dry, add a little milk. If too moist, add a few bread crumbs. Roll into balls and place on cookie sheet. Bake at 350° for 20–30 min., depending on size of meatballs.

Tangy Tomato Sauce:

1 16 oz. can tomato sauce
1/4 cup brown sugar
1 T. lemon juice
1/2 tsp. salt
1/2 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
1 1/2 tsp. horseradish
Mix all ingredients together in a saucepan. Bring to a boil and let boil for a few minutes until thickened. Pour over meatballs in serving dish.

Tasty Cheese Sauce:

3 T. butter
3 T. flour or cornstarch
1 1/4 cups milk
1/2 tsp. dry mustard
1 cup shredded cheddar cheese
1 T. ketchup
Combine flour and butter in a pan over low heat. Cook a few minutes, then add milk and mustard. When mixture starts to thicken, add shredded cheese. Cook slowly until cheese is melted and very hot. Stir in ketchup and pour over meatballs in serving dish.


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