Doris Martin Cook of the week Martinsville Bulletin
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
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.