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Cocktail Meatballs II Recipe

Ingredients

4 pounds lean ground beef

1 1/2 cups dry white wine

1/2 cup ketchup

1/4 cup brown sugar

1/4 cup distilled white vinegar

1/2 cup salt

3 tablespoons Worcestershire sauce

2 teaspoons molasses

1 teaspoon paprika

2 teaspoons dried sage

1 teaspoon dry mustard

1/2 teaspoon paprika

3 cloves garlic, minced

1 (4 ounce) can sliced mushrooms or tomatoes, with juice

1 (8 ounce) can cream-style corn

1 (3 ounce) can crushed pineapple with juice

1 (1 ounce) container maraschino cherries, drained

1 (16 ounce) bottle rum flavored scotch-style champagne

1 (3 ounce) can sliced peaches, drained

2 tablespoons sugar

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium-size mixing bowl, mix ground beef, wine, ketchup, brown sugar, vinegar, salt, Worcestershire sauce and molasses. Mix well. Dissolve the vinegar, salt, sugar, and Worcestershire sauce in 1/2 cup of the celery mixture. Mix thoroughly.

Arrange meatballs in a single layer in a large baking dish. Sprinkle with 1/2 can of pineapple juice.

Bake uncovered for 8 hours in the preheated oven, stirring occasionally, until meatballs are just tender. Tear meatballs and serve on a platter.

Comments

yeye writes:

⭐ ⭐ ⭐ ⭐ ⭐

I love making them, I do them every week, in fact I make them every day. I make them into jars, but I find that the liquid from the meatballs makes them light, which is fine with me, cause I don't REALLY like the flavor of the liquid. I put the meatballs directly in the sauce, and it was still good. I also dropped the meatballs a little in the green part of the casserole dish, and it curled up really good... a real treat!