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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I usually make these the night before and reheat in a crockpot. Wonderful sweet/tangy sauce. Ingredients:
3/4 cup evaporated milk |
1 (1 1/4 ounce) envelope onion soup mix |
5 teaspoons worcestershire sauce, divided |
2 lbs ground beef |
2 cups ketchup |
1 cup packed brown sugar |
Directions:
1. In a large bowl, combine the evaporated milk, soup mix and 2 teaspoons Worcestershire sauce.
2. Crumble beef and add to mixture; mixing well.
3. Shape into 1-inch meatballs.
4. Place 1 inch apart in ungreased 15 x 10 inch baking pans.
5. Bake, uncovered at 400 degrees for 12 minutes or until meat is no longer pink.
6. Drain on paper towels.
7. Meanwhile, combine the ketchup, brown sugar, and remaining Worcestershire sauce in a large Dutch oven.
8. Bring to a boil over medium heat.
9. Cook and stir until thickened.
10. Reduce heat and add meatballs.
11. Simmer until heated through, about 15 minutes.
12. Keep warm while serving in either a chafing dish or a crockpot.
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