SAUCE:

3/4 c. ketchup
1/2 c. water
1/4 c. cider vinegar
2 tbsp. brown sugar
1 tbsp. minced onion
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. dry mustard
1/4 tsp. pepper
3 drops Tabasco
Few grains cayenne pepper

MEAT BALLS:

3/4 lb. ground beef
3/4 c. fine bread crumbs
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Accent
1 1/2 tbsp. minced onion
1/2 tsp. horseradish
3 drops Tabasco
2 eggs, beaten

1 tbsp. butter

Mix Sauce ingredients together in bowl and set aside.

Mix all Meat Balls ingredients and shape into 3/4 inch balls. Melt butter in chafing dish brazier over direct heat. Add meat balls and brown, shaking brazier frequently to produce even browning and to keep balls round. Pour off fat, pour sauce over meat balls and cover. Cook 10 minutes, shaking occasionally. Place over pan of simmering water to keep hot. Provide wooden picks to spear meat balls. Meat balls may be frozen. Yields: 3 dozen meat balls.