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CattleWomen's meatballs

The recipe's origins are unknown, but it has been used at CattleWomen functions for decades. Karen Ross, president of the Calaveras-Tuolumne CattleWomen, shares the recipe.

California CattleWomen


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Ingredients

Meatballs
2 lb. ground beef
3/4 cup dry bread crumbs
2 eggs
1 1/2 tbsp. dry minced onion
3/4 tsp. salt
1/2 tsp. pepper
3 drops Tabasco sauce, optional
1/2 tsp. horseradish, optional 

Sauce
3/4 cup ketchup
1/2 cup water
1/2 cup brown sugar
1/4 cup cider vinegar
1 tbsp. dry minced onion
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. dry mustard
1/4 tsp. pepper
3 drops Tabasco sauce, optional 

Instructions

For meatballs: Mix all ingredients together and form meatballs to desired size (the size of a quarter works well). Place on a baking sheet and bake at 350 degrees for 15 minutes or until cooked through.

To serve: Combine all sauce ingredients and simmer for 20 minutes. Add meatballs. As a main dish, serve meatballs and sauce over hot rice or mashed potatoes. As an appetizer, serve hot in a chafing dish, slow cooker or electric frying pan with toothpicks.

Note: Meatballs freeze well. Cool after cooking, place on a clean baking sheet and freeze. Once frozen, remove and place in storage bags. Thaw before serving. Meatballs can be added to hot sauce while slightly frozen, if desired. Sauce is best made fresh each time, as freezing changes the flavor and consistency.

Makes 40 to 50 meatballs



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