1 lb. very lean ground beef
1 tsp. Accent (optional)
Salt and pepper
2 tbsp. instant minced onion
1/2 c. soft bread crumbs
1/4 c. milk
2 tbsp. all purpose flour
2 tbsp. butter
3 tbsp. molasses
3 tbsp. prepared mustard
3 tbsp. vinegar
1/4 c. catsup
1/4 tsp. thyme
Wooden toothpicks

In a mixing bowl, blend meat with Accent, salt, pepper and minced onion. Use a light hand. Combine bread and milk. Add to meat. Toss lightly until well combined. Form into 3/4 inch ball. Roll in flour. Melt butter in large skillet over medium-high heat. Add meatballs and brown. Combine remaining ingredients. Add to meatballs. Simmer over low heat about 10 minutes, or until sauce thickens, stirring occasionally. Serve hot in a chafing dish with toothpicks. Makes about 50 meatballs.