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
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.
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