Aunt Marva Kummer’s Mini-Meatballs

Quantity: 6 dozen meatballs

1 lb ground beef                 1 tsp parsley flakes

½ c dry bread crumbs        1 tsp salt                 Mix all together. Shape in ¾” balls. REFRIGERATE.

¼ c milk                             ½ tsp Worcestershire         Prepare sauces below

1 egg                                 1/8 tsp pepper

1 T instant minced onion 

Sweet & Sour Sauce                              Honey-Soy Sauce                        Sauce O’Gold

¼ c chili sauce                                       ½ c soy sauce                              ¼ c mustard

¼ c grape or plum jelly                           ¼ c honey                                    ¼ c honey     Makes ½ c

Makes 1/2 c                                           ½ tsp ginger  Makes 3/4 c             ½ tsp salt

¼ tsp rosemary 1/8 tsp Pepper               

  1. Mix all together the ingredients for the meatballs. shape into 3/4” balls, then refrigerate.

  2. Remove from fridge 15 minutes befroe serving.

  3. In metal fondue pot, heat oil (at least 2”) to 375 degrees.

  4. Spear meatballs and cook til crusty on the outside. or Fry ahead and freeze until day of the party, Heat up and dip.

  5. For All Sauces Heat stirring constantly, then chill