Cookin' With Leo

By Leocthasme

A'course, Mother Tucker was not one of my favorite family kith and kin. An' she didn't even know my Dear Sweet Italian Fairy Godmother, since she hardly ever frolicked with family fairies, or for that matter family members of any faction, whoever. Mother Tucker was one of the family loners, who barely put up with Cousin Tommy Tucker's tiresome testimonials, whatever. However, being the loner she was, she custom-made cuisine to conform to community culture, whichever. Thus it came to pass that on an occasion or two, while faced with her presence at family functions, funerals, and other fine distinction group gatherings, I found her to be an idiosyncratic cuisine chef.. So, I stole her only claim to fame, which was making tasty tidbits, intended to please the pallets of those attending such functions. And, here is one of her superior recipe renditions.

This is a two part recipe, first we will start with the Meat Balls.

1-1/2 pounds lean ground beef
1 egg, beaten
1 envelope onion soup mix
3 tablespoons beer (Mich or Bud, the rest is for the cook)
combined with 2 tablespoons of Lee and Perrin Worcestershire Sauce.
Any of, or some of each, pittedripe olives, stuffed green olives, cocktail onions, and pineapple tidbits.

Combine the first five ingredients, mix thoroughly. Take about a tablespoon of the mix and form balls by covering each olive, onion, or pineapple tidbit. Place the meatballs in a lightly greased or sprayed shallow baking pan and bake at 375° for 20 minutes. Remove from oven and set aside.

And now for the sauce.

One 12 ounce bottle of chili sauce.
One 18 ounce jar of grape jelly.
½ cup Lemon Juice.
4 tablespoons Horseradish.

Return the sauce covered meatballs to the oven for about another 15 minutes to heat thoroughly. Serve from a chafing dish, or a slow cooker to keep warm, with wooden picks. This should make about 30 meatballs so you can adjust the first part of the recipe for more or less. The sauce should accommodate about another batch of meatballs