Appetizer Meatballs In Sauce

Instructions for making these

meatballs into a main dish also follow.

2 pounds ground chuck or lean

ground beef

1/2 cup each fine dry bread crumbs

and milk

2 eggs

1/2 teaspoons salt

Your choice of sauce:

Sweet and Sour Sauce

Curry Sauce

Stroganoff Sauce

Teriyaki Sauce

Combine the meat, crumbs, milk,

eggs, and salt in a bowl. Mix lightly to

blend.

Shape the meat into balls about

the size of large marbles. Arrange on

shallow baking pans. Put into a 500'

oven for 4 to 5 minutes, or until lightly

browned. Remove and add to the pre-

pared sauce; include any pan juices.

Cool, then refrigerate until time to

serve.

Main-dish Meatballs Variation. Shape

the meat about the size of golf balls.

Bake on shallow pans in a 500" oven

for about 7 to 9 minutes. Remove and

add to the sauce.

 Makes about 3 dozen

Curry Sauce

1/4 cup butter or margarine

1 large onion, chopped

1 clove garlic, minced or mashed

2 tablespoons curry powder

1/4 cup flour

1 tablespoon cornstarch

2 teaspoons sugar

1/2 teaspoon salt

Dash of cayenne

2 cups regular-strength chicken

broth

1 cup whipping cream

Melt butter or margarine in a heavy

pan; add chopped onion and sauté

until limp. Stir in garlic and curry

powder; cook about I minute more.

Add flour, cornstarch, sugar, salt, and

cayenne; stir over low heat until

blended and bubbly.

Gradually stir in chicken broth

and whipping cream; cook over low

heat, stirring, until thickened. Makes

about 3 cups sauce.

Teriyaki Sauce

2 tablespoons cornstarch

1/2 cup soy sauce

1/4 cup sugar

1 clove garlic, minced or mashed

2 teaspoons minced fresh ginger, (or

1/2 teaspoon ground ginger)

1/4 cup dry white wine

2 cups regular-strength beef broth

In a pan, blend together the corn-

starch, soy sauce, sugar, garlic, and

fresh or ground ginger. Stir in wine,

and the beef broth. Cook, stir-

ring, until thickened. Makes about

2 1/2cups.

Stroganoff Sauce

1/4 cup butter or margarine

1 small onion, minced

1/4 cup all-purpose flour

2 1/4 cups regular-strength beef broth

1 cup sour cream

1/2 teaspoon dill weed

Salt and pepper

Heat butter or margarine in a heavy

pan; add onion and sauté until onion

is limp. Stir in flour and cook until

blended and bubbly. Slowly stir in

broth and cook, stirring, until

thickened.

Mix in sour cream, 1/2 teaspoon

dill weed, and salt and pepper to

taste. Do not let sauce boil after sour

cream has been added. (Reheat over

low heat, stirring constantly, just to

the boiling point.) Makes about 3 1/2 to

4 cups.

Sweet and Sour Sauce

2 cans (about 14 oz. each) pineapple

chunks, drained (reserve syrup)

1 1/4 cups regular-strength chicken broth

1/4 cup brown sugar

3/4 cup vinegar

1 tablespoon each soy sauce and catsup

1/4cup cornstarch

1 cup thinly sliced green onions

Combine pineapple syrup with

chicken broth, brown sugar, vinegar.

soy sauce, catsup, and cornstarch.

Cook, stirring, until thickened. At this

point, you can refrigerate the sauce as

much as a day ahead.

Shortly before you want to use

the sauce, heat it slowly, stirring until

bubbly. Add onions and

Cook I minute longer. Remove

from heat and add pineapple chunks.

Makes about2Vz cups liquid sauce

(plus vegetables and fruit).

We did this recipe nothing like it.  We made patties instead of meet balls. We got 12 patties. I used 2 pounds of pork.  I made the Teriyaki Sauce.  It was good but, I could not get it to thicken.  We had leftovers.  They were great.  I have included the other sauce recipes.  I have not tried the others yet.