Liz Long
Meatballs
Spanish meatballs
This recipe is actually from my husband's late grandmother, who was an incredible cook. I love knowing that she passed on her talent to my husband, who excels in the kitchen. This meatball recipe is certainly a labor of love, but the end results are so delicious that it's worth it. The sauce is rich and hearty, so good you can make an entire meal just out of the tender meatballs.
Ingredients:
- 2 lbs lean ground beef
- 3 tablespoons minced onion
- 1.5 teaspoons salt
- 3 tablespoons bottled steak sauce
- 5 tablespoons ketchup
- 1 1/4 cup cracker crumbs
- 1 tablespoon salad oil (vegetable oil/canola substitute)
- 2 cups ketchup
- 1 tablespoon prepared mustard
- 2 tablespoons brown sugar
Directions:
Preheat oven to 350 F degrees.
In a large bowl, combine beef, 2 tablespoons of onion, salt, steak sauce, 5 tablespoons ketchup, and cracker crumbs. Mix well.
Shape into 1 1/2 inch balls. Place meatballs in a shallow baking pan. Bake 10 minutes.
Meanwhile, in a medium sauce pan, combine remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Place meatballs into a 3 quart casserole dish. Pour sauce over all. Cover and bake 15 more minutes.