Charleston Press Club Meatballs

* Exported from MasterCook II *

Charleston Press Club Meatballs

Recipe By : Chef--Charleston Press Club
Serving Size : 20 Preparation Time :0:45
Categories : Appetizers To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Meat Balls--
1 Lb Finely Ground Beef
1 Egg
1/2 Cup Cracker Meal
Salt And Pepper -- to taste
1/4 Cup Catsup
1 Onion -- finely chopped
1 Small Green Bell Pepper -- finely chopped
--Sauce--
1 Small Onion -- finely chopped
2 Tablespoons Olive Oil
1/4 Cup Vinegar
1 Cup Water
1 Teaspoon Brown Sugar
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Chili Powder
1/2 Teaspoon Salt
1 Pinch Garlic Powder
1/2 Teaspoon Tabasco Sauce

FOR THE MEAT BALLS:

Combine all ingredients thorougly. Roll into 20 small balls. Place on
slightly greased baking sheet, allowing enough space between balls so they
will not stick. Bake 20 minutes in a 350° oven. Add to be barbecue sauce.

FOR THE SAUCE:

Saute onion in olive oil until golden brown combine remaining ingredients
except Tabasco sauce. and add to cooked onion. Simmer one hour, stirring
occasionally. Add Tabasco sauce 15 minutes befor serving. If time is
scarce, a bottled barbecue xcauce can be used. Can be frozen, but place in
a large flat container so as not to disturb meat balls. Serve in a chafing
dish.


Source: Mountain Measures--Junior League of Charleston, WV
ed. 1974

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