Digging through mom’s recipes*, I came across these cocktail meatballs. One test to determined that this is a great appetizer:
Last night, I doubled this recipe, using 2½ pounds of ground beef! These meatballs disappeared within minutes, honestly! And my guests were asking for more!
Saucy Sweet & Sour Cocktail Meatballs
1½ lbs. ground beef
3 tbsp. bread or saltine cracker crumbs
½ tsp. salt
Sauce (recipe below)
Mix beef, crumbs, salt and egg and shape into meatballs. Brown in skillet or place in baking pan and bake at 350° F. until brown and firm. Remove from grease and place in a baking dish or casserole. Prepare sauce.
½ c. green pepper, finely chopped
½ c. onion, finely chopped
2 tbsp. butter
1 can (10.5 oz.) Campbells tomato soup (undiluted)
2 tbsp. brown sugar
4 tbsp. Worcestershire
1 tbsp. prepared mustard
1 tbsp. white vinegar
Brown green pepper and onion in butter until tender. Stir in soup, brown sugar, Worchestershire, mustard and vinegar.
Pour sauce over the meatballs and bake at 350° F for 20 min. Serves 4.
Note: In a pinch, when green pepper is not available, make the sauce replacing the green pepper with 3 small stalks of celery and 2 cloves garlic, finely chopped.
*Note: Recipe originally published in 1975 in the Milwaukee Journal.