Meatballs in Plum Sauce
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. —Mary Poninski, Whittington, Illinois
Ingredients
- 1/2 cup 2% milk
- 1 cup soft bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 medium onion, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground cloves
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 tablespoons canola oil
- 1/2 teaspoon beef bouillon granules
- 1/2 cup boiling water
- 3 tablespoons all-purpose flour
- 1 cup plum jam
- 1/2 cup chili sauce
Directions
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1In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls.
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2In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13x9-in. baking dish.
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3In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs.
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4Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.
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