Meatball Hors Doeuvres Food

HORS D'OEUVRE MEATBALLS

Steps:

• FOR THE MEATBALLS:
• In a large bowl mix the 2 lbs. ground beef, 2 eggs, 6 tablespoons breadcrumbs, 1/3 cup Italian garlic dressing, and the 1 teaspoons salt.
• Take a 1/2 teaspoon and use to scoop heaping spoonfuls with.
• Roll the spoonfuls to the shape that you want your meatballs to be.
• Brown the meatballs underneath your oven's broiler.
• FOR THE SAUCE:
• Take the 1/3 cup minced onion, 1/3 finely chopped green pepper, and 4 tablespoons butter, and simmer the onions and pepper in the butter.
• Then add the 2 cans tomato soup, 4 tablespoons brown sugar, 1 1/2 tablespoons vinegar, 2 tablespoons mustard, and 8 teaspoons of Worcestershire sauce in with the rest of your sauce ingredients.
• WHEN BOTH SAUCE AND MEATBALLS ARE DONE:.
• Simmer the meatballs in the sauce for about 20 minutes or so.
• This all can be made the day before you wish to serve them as long as you refrigerate and then reheat when ready to serve.

MEATBALL HORS D'OEUVRES

Steps:

• Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in a mixer bowl. Mix in mixer for about a minute on the second speed. Form mixture into 30 (1 inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm barbeque sauce and pour over meatballs. Serve warm.