Meatballs

4 lbs ground beef
½ cups finely chopped onion
2 cups bread crumbs
4 eggs, slightly beaten
2 tsp. Worcestershire sauce
2 Tbsp. cornstarch
1 Tbsp. salt
Combine all ingredients in a large bowl and mix well. Shape into 1 inch balls and place on ungreased cookie sheet. Bake at 400 degrees for 12-15 minutes. Drain on paper towels. When cool, place in freezer bags and freeze. Use within 3 months. Makes about 100 meatballs.


Cocktail Meatballs
Frozen meatballs
12 oz. Chili sauce
12 oz. Grape jelly
Place meatballs, chili sauce, and jelly in sauce pan. Stir to coat meatballs well. Heat on medium until sauce is smooth.

Sweet and Sour Meatballs
1 Tbsp. Vegetable oil
1 20 oz. Can pineapple chunks (reserve juice)
3 Tbsp corn starch
1 Tbsp soy sauce
3 Tbsp vinegar
6 Tbsp water
½ cup brown sugar
20 frozen meatballs
1 large green pepper, sliced
Cooked rice

In a small skillet, combine oil and 1 cup reserved pineapple juice (add water if necessary to make 1 cup). In a small bowl combine corn starch, soy sauce, vinegar, water, and brown sugar. Stir into juice mixture and cook over medium heat until thick (about 5-7 minutes). Add meatballs, pineapple chunks, and green pepper. Simmer 20 minutes until heated through. Serve over rice.