Meatballs Like Win Schuler’s (Marshall, MI)

MEATBALLS LIKE WIN SCHULER’S (MARSHALL, MI)

By Gloria Pitzer

As first seen in… Gloria Pitzer’s National Homemaker’s Newsletter (Issue No. 26; February 1976)

Reprinted in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 57)

MEATBALLS – INGREDIENTS:

3-lbs. ground round or sirloin

2 envelopes dry, onion soup mix

½ C. relish

½ C. ketchup

½ tsp. garlic salt

Dash black pepper

1 TB soy sauce

1 tsp. A-1 Steak Sauce

1 TB Worcestershire sauce

3 TB grated parmesan

4 eggs, well-beaten

13-oz. canned Pet Milk

3 TB brown sugar

6 C. fine toast crumbs

INSTRUCTIONS:

As listed, mix all ingredients together well, using your hands then to shape into very small, ½-inch balls; and arrange in a single layer in a shallow roasting pan or an ungreased jelly roll pan (a cookie sheet with a 1-inch rim around it).

Bake at 425°F for 15 minutes, turning once to brown evenly. Drain any excess fat and “mop up” with paper towels. Transfer meatballs to a deep casserole dish and make the following sauce.

SAUCE INGREDIENTS:

1 C. Open Pit Original BBQ Sauce

3 ½ C. canned tomatoes, diced

1/3 C. strawberry jelly

¼ C. Heinz Chili Sauce

3 TB molasses

1/3 C. black (prepared) coffee or cola

INSTRUCTIONS:

Combine it all well and pour it over the meatballs to keep them submerged in the sauce. V-8 or tomato juice can be added to accomplish this if you don’t have enough sauce to cover them.

Cover casserole dish with lid or tin foil and continue baking meatballs for 1 more hour (still at 325°F).

Makes about 100 small meatballs. Freeze in small portions to re-warm within a few months or refrigerate well-covered to use within a week or so.

Mondays & Memories of My Mom – Every Day is an Opportunity

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