1 lb. ground beef
1 c. corn flakes, crushed
3/4 c. seasoned bread crumbs
2 tbsp. finely chopped onion
1 tbsp. ketchup
4 drops hot sauce
1/2 tsp. prepared hot horseradish
2 eggs, well beaten
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Accent

SAUCE:

1 tbsp. grated Parmesan cheese
2 to 3 tbsp. butter
1/2 c. ketchup
1/2 c. chili sauce
1/4 c. cider vinegar
2 tbsp. finely chopped onion
1/2 c. firmly packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. Accent
1/2 tsp. salt
1/2 tsp. dry mustard
3 drops Aingustura Bitters (optional)
1/4 tsp. pepper
Chopped green onion (decoration)

Combine first 11 ingredients into a large bowl. Mix well and shape into 1 inch balls. Saute balls into butter until brown; drain and set aside. Combine sauce ingredients, except green onion in a large saucepan. Bring to boil. Reduce heat and simmer 5 minutes. Add meatballs and simmer 10 more minutes. Transfer to chaffing dish and keep warm. Garnish with green onion.