Hors D'Oeuvre Meatballs

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   FOR THE MEATBALLS:

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   In a large bowl mix the 2 lbs. ground beef, 2 eggs, 6 tablespoons breadcrumbs, 1/3 cup Italian garlic dressing, and the 1 teaspoons salt.

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   Take a 1/2 teaspoon and use to scoop heaping spoonfuls with.

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   Roll the spoonfuls to the shape that you want your meatballs to be.

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   Brown the meatballs underneath your oven's broiler.

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   FOR THE SAUCE:

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   Take the 1/3 cup minced onion, 1/3 finely chopped green pepper, and 4 tablespoons butter, and simmer the onions and pepper in the butter.

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   Then add the 2 cans tomato soup, 4 tablespoons brown sugar, 1 1/2 tablespoons vinegar, 2 tablespoons mustard, and 8 teaspoons of Worcestershire sauce in with the rest of your sauce ingredients.

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   WHEN BOTH SAUCE AND MEATBALLS ARE DONE:.

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    Simmer the meatballs in the sauce for about 20 minutes or so.

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    This all can be made the day before you wish to serve them as long as you refrigerate and then reheat when ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.