Chafing Dish Meatballs Recipe
Ingredients
| L 1/2 pounds ground chuck | ||
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Egg | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| 2 cups canned tomato juice | ||
| Flour | 2 Tablespoon | |
| Bottled barbecue sauce | 3/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Pineapple chunks | 1 Can (10oz), drained | |
| Stuffed olives | ||
Directions
Early on day of serving, combine ground chuck, bread crumbs, salt, pepper, egg and milk until well-blended.
Shape mixture into 3/4-inch balls.
Put in shallow pan with shortening and refrigerate.
In saucepan, combine tomato juice and flour until smooth.
Add barbecue sauce and water.
Blend well.
Later in the day, bake meatballs at 350° for 30 minutes.
Drain excess fat from browned meatballs.
Pour on tomato sauce and bake 45 minutes longer.
Shape mixture into 3/4-inch balls.
Put in shallow pan with shortening and refrigerate.
In saucepan, combine tomato juice and flour until smooth.
Add barbecue sauce and water.
Blend well.
Later in the day, bake meatballs at 350° for 30 minutes.
Drain excess fat from browned meatballs.
Pour on tomato sauce and bake 45 minutes longer.
Chef
