Busters Recipes

Make-Ahead Italian Meatballs

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso dry bread crumbs, (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce, (any variety)
1 teaspoon yellow mustard

Heat oven to 400F.

Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper.
Shape mixture into thirty 1-inch balls. Place in ungreased
rectangular pan, 13x9x2 inches.

Bake uncovered about 15 minutes or until no longer pink in center and
juice is clear. (To serve immediately, continue as directed in step 5-
-except decrease simmer time to 15 minutes.)

Place meatballs on ungreased cookie sheet. Freeze uncovered about 20
minutes or until firm. Place partially frozen meatballs in heavy
plastic bag or freezer container. Seal, label and freeze no longer
than 3 months.

About 25 minutes before serving, mix chili sauce, water, pasta sauce
and mustard in 2-quart saucepan. Add meatballs. Heat to boiling,
stirring occasionally; reduce heat. Cover and simmer about 20 minutes
or until meatballs are hot.

Serves: makes 30 appetizer meatballs