A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus.
—Mary Poninski
Whittington, Illinois
Whittington, Illinois
PREP: 1 hour
BAKE: 30 min
Yield: 10-12 servings
INGREDIENTS
1/2 cup milk
1 cup soft bread crumbs
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup soft bread crumbs
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons vegetable oil
1/2 teaspoon beef bouillon granules
1/2 cup boiling water
3 tablespoons all-purpose flour
1 cup plum jam
1/2 cup chili sauce
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons vegetable oil
1/2 teaspoon beef bouillon granules
1/2 cup boiling water
3 tablespoons all-purpose flour
1 cup plum jam
1/2 cup chili sauce
PROCEDURE
In a large bowl, pour milk over the bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture; mix well (mixture will be soft). Shape into 1-in. balls.
In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. Cover and bake at 350° for 30-45 minutes or until the meat is no longer pink and sauce is bubbly.
Recipe taken from Taste Of Home magazine October-November 2006
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