2 c. corn flakes
2 eggs
1/3 c. milk
Scant 1/2 tsp. salt
Scant 1/8 tsp. pepper
1/2 lb. ground beef
1 c. (4 oz.) shredded Cheddar cheese
1 c. catsup
3/4 c. water
2 tbsp. vinegar
3 tbsp. packed brown sugar
1 tbsp. minced onion
Scant 1 tsp. salt
1 tsp. celery seed

Crush corn flakes slightly in mixing bowl. Add eggs, milk, salt and pepper. Mix well. Let stand 5 minutes to soften. Add beef and cheese; mix. Shape into 1-inch meatballs. Place in single layer in shallow ungreased baking pan. Bake at 400 degrees for 10 minutes or until browned. Remove from oven and immediately loosen meatballs from pan.

FOR SAUCE: Combine remaining ingredients in large saucepan. Bring to boil. Reduce heat to low. Add meatballs and cook uncovered for 15 minutes. Serve over rice or noodles, or as an appetizer. Makes 36 meatballs.

VARIATION: I double recipe and I add 1 pint tomatoes and a little water mixed with cornstarch to make more sauce and a little thicker.