Deviled Meatballs
2 lbs. lean ground beef
1 4 1/2 oz. can deviled ham
1/2 tsp. pepper
1/2 tsp. garlic salt
1/3 cup fine dry bread crumbs
1/2 cup catsup
2 tbsp. Dijon mustard
4 tsp. prepared horseradish
2 eggs
Mustard Cheese Sauce or Tomato Wine Sauce (recipes follow)
In a bowl crumble the
ground beef and combine with the ham, pepper, garlic, salt,
bread crumbs, catsup, mustard, horseradish and eggs. Mix until well
blended.
Shape into 1-inch balls. Place slightly apart on rimmed baking sheets.
Bake in a
475 degree oven for 15 to 20 minutes or until browned.
They can be frozen or refrigerated at this point.
Prepare either the cheese or wine sauce in a 10-inch skillet. Add the
meatballs to
the hot sauce and reduce heat to low, stir gently and cook until just heated
through.
Makes about 12 dozen.
Mustard Cheese Sauce
Heat 1 3/4 cup buttermilk to steaming over medium-high heat. Mix 1/2 lb of
Swiss Cheese
cubes to buttermilk. Add 1 tsp. cornstarch, 1/8 tsp. pepper, and 3/4 tsp.
dry mustard.
Stir until thickened and smoothly blended.
Tomato Wine Sauce
Combine 2 8oz. cans of tomato sauce, 1/2 cup dry red wine and 2 tsp. sugar.
Heat until
boiling.
