While they may not be spicy enough for modern tastes, these would have been something unusual in 1976 when the Cross Country Cookery cookbook was published.
Note that the recipe calls for Ac’cent. This is a seasoning that ‘wakes food up.” If you don’t have any on hand, you can probably substitute a substantial general seasoning that does not have too much salt. From there, experiment with the other Ac’cent ingredients like chili pepper, cumin, oregano, paprika, garlic, and onion.
Hot Spicy Meatballs
Ingredients
For the sauce
- 3/4 cup catsup
- 1/2 cup water
- 1/4 cup cider vinegar
- 2 tablespoon brown sugar
- 1 tablespoon onion minced
- 2 teaspoon worcestershire
- 1 teaspoon mustard
- 3 drops tabasco
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the meat balls
- 3/4 lb ground beef
- 3/4 cup dry bread crumbs fine
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon accent
- 1 1/2 tablespoon onion minced
- 1/2 teaspoon horseradish
- 3 drops tabasco
- 2 eggs beaten
Instructions
For the sauce
Mix together and set aside.
For the meatballs
Mix beef, bread crumbs, accent, salt, and pepper together lightly. Add remaining ingredients and blend. Shape into balls 3/4" in diameter.
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Brown balls in 1 tablespoon or more oleo. Pour off fat.
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Pour sauce over the meat balls. Cover and cook 10 min
Recipe Notes
Recipe author June Moss suggested:
- Provide wooden picks or fancy spears for balls.
- Place over pan of simmering water to keep hot for parties.
- Makes about 3 dozen.
- The best I've ever eaten!
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