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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 26 |
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I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.Dane Harvill, Mosca, Colorado Ingredients:
2 eggs |
1/2 cup evaporated milk |
1 cup dry bread crumbs |
1 small onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 pounds ground beef |
sauce: |
1-1/2 cups water |
2/3 cup packed brown sugar |
1/4 cup chili sauce |
3 tablespoons cider vinegar |
3 tablespoons soy sauce |
2 tablespoons ketchup |
1-1/2 teaspoons ground ginger |
1/4 teaspoon salt |
1/8 teaspoon pepper |
dash worcestershire sauce |
Directions:
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain.
2. In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed. Yield: 6-1/2 dozen.
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