 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 84 |
|
In El Dorado, Arkansas, Dorothy Smith bakes a large batch of moist meatballs that are tender and flavorful. Serve some for dinner and freeze the extras for the two tasty recipes that follow. Ingredients:
1-1/2 cups chopped onion |
1/3 cup ketchup |
3 tablespoons lemon juice |
1 tablespoon worcestershire sauce |
3/4 cup crushed saltines (about 24 crackers) |
3 pounds ground beef |
Directions:
1. In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes. Yield: 7 dozen.
|
|