1 lb. ground beef
3/4 c. seasoned bread crumbs
2 tbsp. chopped onions
1 tbsp. catsup
4 drops hot sauce
1/2 tsp. horseradish (optional)
2 eggs, well beaten
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Accent
1 tbsp. grated Parmesan cheese

Combine in large bowl. Mix well and shape into 1-inch balls. Saute meatballs in butter until browned. Drain well and set aside.

SAUCE:

1/4 c. vinegar
1/2 c. brown sugar
2 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1 tsp. Accent
4 drops hot sauce
1/2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Combine in saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add meatballs and simmer 10 minutes. Transfer to chafing dish to keep warm. Make approximately 3 1/2 dozen.