Cocktail Meatballs

Sweet ‘n’ Sour Cocktail Meatballs

            Meat Mixture:

2 lbs. sausage meat

1½ lbs. ground chuck beef

2 cups rolled oats

2 eggs

½ cup evaporated milk

1½ tsp. Worcestershire sauce

2 tsp. onion powder

1 tsp. celery seed

½ tsp. salt

¼ tsp. pepper

1/8 tsp. garlic powder

            Sweet ‘n’ Sour Sauce:

7/8 cup vinegar

¼ cup lemon juice

5 Tb. cornstarch

Two  10-oz. cans consommé undiluted

1¼ cups brown sugar, packed

½ cup corn syrup

1/8 tsp. garlic powder

1. Prepare meatballs by thoroughly combining all meat mixture ingredients in large bowl. Roll into 1” diameter balls between floured palms. Place as many as possible in COLD frying pan (no fat). (I put them into a baking pan and brown in hot oven). Stir occasionally to brown on all sides. Remove to paper towelling to drain. When all meatballs are browned and drained, they can be frozen or place in roasting pan or slow cooker and covered with sauce.

2. Prepare Sauce mixture by combining ingredients in an 8 cup pyrex bowl. 

3. Cook on HIGH, in microwave oven, stirring often until it thickens. Pour over meatballs.

4. Bake in 350* oven about 1 hour or on low or high in slow cooker depending how much time before serving.