Mother Ertelt's Meatballs Recipe
Ingredients
| Lean ground beef | 1/2 Pound (FOR THE MEATBALLS:) | |
| Egg | 1 (FOR THE MEATBALLS:) | |
| Onion soup mix envelope | 1 (FOR THE MEATBALLS:) | |
| Water | 3 Tablespoon (FOR THE MEATBALLS:) | |
| Worcestershire sauce | 2 Tablespoon (FOR THE MEATBALLS:) | |
| Pitted ripe olives, stuffed green olives, cocktail onions and/or pineapple tidbits - as needed | ||
| Chili Sauce | 1 Bottle (1l) (FOR THE SAUCE:) | |
| Grape jelly - 1 jar (18 ounces) | ||
| Lemon juice | 1/4 Cup (16 tbs) (FOR THE SAUCE:) | |
| Horseradish | 3 Tablespoon (FOR THE SAUCE:) | |
Directions
GETTING READY
1) Preheat oven to 375°F before baking.
MAKING
2) Mix together beef, egg, soup mix, water and Worcestershire sauce.
3) Form balls by covering each olive, cocktail onion and pineapple tidbit with about 1 tablespoon of meat mixture.
4) In a shallow baking dish, place meatballs and bake for 20 minutes in preheated oven.
5) Mix together the sauce ingredients and then spoon this over meatballs.
6) Place the meatballs back to oven to cook for 15 minutes until the sauce thickens slightly.
SERVING
7) Serve the balls at once from a chafing dish or slow cooker using wooden picks.
1) Preheat oven to 375°F before baking.
MAKING
2) Mix together beef, egg, soup mix, water and Worcestershire sauce.
3) Form balls by covering each olive, cocktail onion and pineapple tidbit with about 1 tablespoon of meat mixture.
4) In a shallow baking dish, place meatballs and bake for 20 minutes in preheated oven.
5) Mix together the sauce ingredients and then spoon this over meatballs.
6) Place the meatballs back to oven to cook for 15 minutes until the sauce thickens slightly.
SERVING
7) Serve the balls at once from a chafing dish or slow cooker using wooden picks.
Chef
