Chafing Dish Meatballs Recipe
Ingredients
| 1 1/2 pounds ground beef chuck | ||
| 1/2 cup packaged dried bread crumbs | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 egg, slightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| 2 cups canned tomato juice | ||
| Bottled barbecue sauce | 3/4 Cup (16 tbs) | |
| Pineapple chunks | 1 20 1/2 Ounce, drained | |
| Stuffed olives | ||
Directions
Early in day: In bowl, with two-tined fork, toss together chuck, bread crumbs, salt, pepper, egg and milk until well blended.
Shape into 1/2-inch balls.
Place in shallow pan with shortening; refrigerate.
About 1 1/2 hours before serving: Preheat oven to 350°F.
Bake meatballs 30 minutes.
In saucepan, combine flour and tomato juice until smooth.
Add barbecue sauce and 1/4 cup water; blend well.
Set aside.
Drain off excess fat from meatballs; pour on tomato sauce; bake 45 minutes longer.
Spoon meatballs into chafing dish.
Place pineapple chunks and olives here and there.
Spoon sauce over all.
Shape into 1/2-inch balls.
Place in shallow pan with shortening; refrigerate.
About 1 1/2 hours before serving: Preheat oven to 350°F.
Bake meatballs 30 minutes.
In saucepan, combine flour and tomato juice until smooth.
Add barbecue sauce and 1/4 cup water; blend well.
Set aside.
Drain off excess fat from meatballs; pour on tomato sauce; bake 45 minutes longer.
Spoon meatballs into chafing dish.
Place pineapple chunks and olives here and there.
Spoon sauce over all.
Chef
