MEATBALLS

MEATBALLS

2 lbs. lean ground beef
1 egg, slightly beaten
1 cup dry bread crumbs
1/4 cup onion, chopped(dehydrated works, too)
1 tsp salt
1 tbs. cornstarch
dash of pepper
1 tsp Worcestershire sauce

Mix all ingredients. Blend well. Shape into 1 inch balls. Place meatballs on ungreased cookie sheet (cover with foil to make clean-up easier) and bake 10 to 15 minutes, until browned. Remove immediately and drain on paper towels. Freeze in Baggies. Makes approx. 72 meatballs.

Meatballs can be served with a variety of sauces, plain, or in soup.

Optional sauce recipe:

POLYNESIAN SAUCE

8 oz. can crushed pineapple
3 Tbs. cornstarch
1/4 cup brown sugar
1 cup bouillon
1/2 cup vinegar
2 Tbs. soy sauce
1/3 cup chopped green pepper

Drain pineapple, reserving juice. In medium saucepan, combine brown sugar and cornstarch; stir in pineapple juice, bouillon, vinegar and soy sauce. Heat to boiling, stirring constantly until thick and clear; boil 1 minute. Stir in pineapple and green pepper. Add sauce to meatballs in skillet; simmer about 10 minutes. Serve hot.