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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

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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