HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Alice’s Cocktail Meatballs
- Alice’s Cocktail Meatballs
| Alice's Cocktail Meatballs | Print |
Recipe By: Alice Morrow
Alice's Cocktail Meatballs
Ingredients
- 10 lbs. lean ground beef
- 10 lbs. ground pork
- 1 dozen eggs, beaten
- 2 loaves of bread
- 3 cans, evaporated milk
- 6 onions, finely chopped
- 1 whole celery, finely chopped
- Season with garlic powder, basil, oregano, salt and black pepper, to taste
- Vegetable oil
Instructions
- In large bowl, mix milk and beaten eggs. Break up bread into chunks and place in bowl.
- In another large bowl, mix together the meats, add the chopped veggies and then add the bread mixture. Add seasonings and mix well. Do not overwork the meat.
- Roll into cocktail size balls. Fry in hot oil, until golden brown. If you are not sure of your seasonings, fry a few of the balls and taste them. If more seasoning is needed, add it. Drain and cool. At this point, you can freeze them. They keep for a long time.
| Alice's Cocktail Meatballs | Print |
Recipe By: Alice Morrow
Alice's Cocktail Meatballs - Cocktail Sauce
Ingredients
- 2 sticks butter
- 4 onions, sliced
- 2 T. garlic powder
- 1 box light brown sugar
- 1 c. yellow mustard
- 2 c. vinegar
- 4 cans cream of mushroom soup
- 8 large size bottles of BBQ Sauce with Onion Bits
Instructions
- Melt butter and sauté onions until soft.
- Add mustard, mix.
- Add garlic powder, brown sugar and vinegar and mix well.
- Add soup and BBQ sauce. Mix until blended. Let simmer for 30 minutes.
- Add enough hot sauce to hot meatballs and serve in chafing dish.
Notes
*****This will make 60 dozen meatballs. I always make the big batches because they are so easy to pull out of the freezer and add the sauce and you are ready to go. You can easily cut recipe down if you like.
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