Stella Kopanko – Watson, Sask.
2 lbs ground beef
2 eggs lightly beaten
1 cup shredded, partly-skimmed mozzarella cheese
1 tsp dried basil
1⁄2 cup dry bread crumbs
1⁄4 cup finely chopped onions
2 tbsp grated parmesan cheese
1 tbsp ketchup
2 tsp worcestershire sauce
1 tsp Italian seasoning
1 tsp salt
1⁄4 tsp pepper
Sauce:
1 bottle (14 oz) hot or regular ketchup
2 tbsp cornstarch
1 jar (12 oz) apple jelly
1 jar (12 oz) currant jelly
In a bowl, combine the meatball ingredients. Shape into 1-inch balls.
Place on a greased rack in a shallow baking pan. Bake at 350F for 10 to 15 minutes and drain.
In a roasting pan, combine ketchup and cornstarch. Stir in jellies. Add the meatballs.
Cover and bake for at 350F for 30 minutes.
