Ingredients Jump to Instructions ↓

  1. 1/2 cup milk

  2. 1 cup soft bread crumbs

  3. 1 egg, lightly beaten

  4. 1 tablespoon Worcestershire sauce

  5. 1 medium onion, finely chopped

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1/8 teaspoon ground cloves

  9. 1/2 pound lean ground beef

  10. 1/2 pound ground pork

  11. 1/2 pound ground veal

  12. 2 tablespoons canola oil

  13. 1/2 teaspoon beef bouillon granules

  14. 1/2 cup boiling water

  15. 3 tablespoons all-purpose flour

  16. 1 cup plum jam

  17. 1/2 cup chili sauce

Instructions Jump to Ingredients ↑

  1. In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls. In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly. Yield: 10-12 servings.


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