1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup dry bread crumbs (any flavor)
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard
Heat oven to 400 degrees F. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear.
Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
Note: If you prefer, you can serve these meatballs without freezing, just decrease simmer time in sauce (from 20 minutes) to 15 minutes.
I usually make a big batch of these. They're great for parties (or even quick last minute family dinners), served with pasta or in casseroles.
- Contributed by - Michelle R.
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