Methodist Tested Recipes 6/18/2008



Aunt Michie’s Spicy Meat Balls
1/4 lb. ground beef
1/4 c. fine bread crumbs
3/4 tsp. salt
1/2 tsp. Accent
1 1/2 Tbsp. minced onion
1/2 tsp. horseradish
3 drops Tabasco
2 eggs, beaten
1/2 c. catsup
1/2 c. water
1/4 c. cider vinegar
2 Tbsp. brown sugar
1/4 tsp. pepper
1 Tbsp. minced onion
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp.dry mustard
3 drops Tabasco
dash of cayenne pepper
Meat Balls: Mix. Shape into 3/4-inch balls. Melt 1 tablespoon oleo in skillet. Add meat balls and brown. Shake skillet to brown evenly and to keep ball round. Pour off fat.
Sauce: Pour sauce over meatballs and cover. Cook 10 minutes, stirring occasionally. Keep hot in crock-pot. Use toothpicks to spear. May be frozen. Yields about 3 dozen.
      By Angie Hopper in The Fruits of Our Labour, published by the Prayer Warriors Sunday school class at Hickory Flat United Methodist Church