VERSATILE MEATBALLS and SAUCES
In a casserole dish, meatballs become a quick solution to tonight's dinner or
an interesting sauce can turn them into a tasty appetizer when entertaining
1 lb LEAN GROUND BEEF
½ cup bread crumbs/rolled oats
¼ cup finely chopped onions
1 clove garlic, minced
2 tsp Worcestershire sauce
½ tsp EACH of salt and pepper
Mix all ingredients and shape into 1 inch balls. Arrange meatballs in a large,
shallow baking pan. Bake in 500°F oven 8 to 10 minutes or until no longer
pink in the centre. Remove meatballs to plate; use immediately, refrigerate
or freeze. To freeze, place meatballs in a freezer bag, squeeze out excess
air and store in freezer up to 6 months.
Makes about 24 - 1 inch meatballs for appetizers or split into 4 single servings
Honey Garlic Sauce
Melt 1 tbsp butter in a saucepan; saute 4 cloves of crushed garlic until tender.
Add ¾ cup ketchup, ½ cup liquid honey and ¼ cup soy
sauce. Bring to a boil. Add meatballs, reduce heat and simmer 5 minutes,
stirring occasionally, until sauce thickens slightly. Serve as an appetizer
with cocktail forks or fancy toothpicks or serve as a meal over a bed of
rice and with a garden salad.
Quick Mushroom Wine Sauce
Combine 1 cup white wine with 1 can (10 oz) mushroom soup in a medium sauce
pan. Stir well and bring to a boil. Add a batch of oven warmed meatballs
and simmer over low heat until heated throughout. Serve as an appetizer with
Hot 'N Tangy Sauce
Combine ½ cup (grape or apple jelly, ½ cup chili sauce and 2
tbsp soy sauce in a sauce pan. Cook at high for 2 minutes, until well blended.
Add the above cooked basic meatballs. Serve on a serving plate with fancy toothpicks.
Note: Remember to thaw meatballs before using in any of these recipes
and some may require that you heat meatballs in the oven or microwave.
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