Appetizer Meatballs

Photo: psfreeman

From field editor Pat Waymire: Yellow Springs, Ohio. Recipe published in Taste of Home December/January 1996.

Yield: 18 servings
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  • 1 egg, lightly beaten
  • 1/2 cup(s) soft bread crumbs
  • 1/4 cup(s) 2% milk
  • 1/3 cup(s) finely chopped onion
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) Worcestershire sauce
  • 1 pound(s) ground beef
  • SAUCE:
  • 1/2 cup(s) ketchup
  • 1/2 cup(s) chopped onion
  • 1/3 cup(s) sugar
  • 1/3 cup(s) vinegar
  • 1 tablespoon(s) Worcestershire sauce
  • 1/8 teaspoon(s) pepper


  1. • In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. • In a large skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine the sauce ingredients. Pour over meatballs. Bake, uncovered, at 350° for 50-60 minutes or until meatballs are no longer pink. Yield: about 3 dozen.

March 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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