SAUCE:

3/4 c. ketchup
1/2 c. water
1/4 c. cider vinegar
1 tsp. Coleman's or other dry mustard

MEAT BALLS:

1 3/4 lb. ground chuck or use half sausage meat/half beef
3/4 c. finely-crushed bread crumbs
3/4 tsp. sea salt
2 large eggs, lightly beaten
2 tbsp. firmly-packed brown sugar
2 tbsp. minced onion
2 tbsp. Worcestershire sauce Tabasco or cayenne, to taste
1/2 tsp. freshly ground black pepper
2 tbsp. minced onion
1 tbsp. minced fresh garlic
2 tbsp. minced fresh Italian parsley
1 1/2 tsp. drained bottled horseradish
1/4 cup olive oil

Sauce:

In a bowl, whisk together the ketchup, water, vinegar, brown sugar, onion, Worcestershire sauce, mustard, Tabasco sauce, cayenne, salt and black pepper. Meat Balls: In a bowl, combine gently the ground chuck, bread crumbs, salt, garlic, parsley, pepper, onion, horseradish and egg. Form level tablespoons of the mixture into meat balls.

Meat Balls:

In a large, heavy skillet, heat olive oil over moderately high heat. Tip: Add a few whole cloves of garlic to the oil to add flavor; turn to brown evenly. Crush garlic into oil and remove when browned and soft.)

Brown half of the meat balls, shaking the skillet and rolling the meatballs over often to maintain the round shapes.

Using a slotted spoon, transfer the meat balls, as they are browned, to a paper towel to drain. Brown the remaining meat balls in the same manner. (After the meatballs are browned on the outside, they may be piled up on a dish and finished for a minute or two in the microwave if you're in a hurry).

Drain the skillet; add 1 tablespoon butter (or leave 1 tablespoon of the olive oil in pan). Add the sauce to the skillet and simmer, stirring, for 1 minute. Return the meat balls to the skillet and simmer the mixture for 3 to 5 minutes, or until the meat balls are heated through.

Makes about 36 meat balls.

Submitted by: Belle