Meatballs
Doris Martin Cook of the week Martinsville Bulletin
Ingredients:
3 lbs. ground chuck
3 medium onions, finely chopped
1½ cups soft breadcrumbs
1½ tsp. salt
¾ tsp. black pepper
½ tsp. chili powder
¼ cup plus 2TBS milk
¼ cup vegetable oil plus more for frying
¾ cup Worcestershire sauce
¾ cup plus 2 TBS vinegar
3 8 oz. cans tomato sauce
¼ cup fresh chopped parsley
Directions:
Preheat oven to 325º.
Combine the first seven ingredients and mix well, shape into 1inch balls.
Cook in hot oil lightly until browned, drain and place in 13-by-9 baking dish.
Combine the remaining ingredients in a medium saucepan; bring to a boil.
Cook over low heat for one minute, stirring constantly.
Pour sauce over meatballs and bake for 30 minutes.
Garnish with parsley.
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