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Thursday, May 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Doris Martin
  • 3 lbs. ground chuck
  • 3 medium onions, finely chopped
  • 1 1/2 cups soft breadcrumbs
  • 1 1/2 tsp. salt
  • 3/4 tsp. black pepper
  • 1/2 tsp. chili powder
  • 1/4 cup olus 2 TBS milk
  • 1/4 cup vegetable oil plus more for frying
  • 3/4 cup worcestershire sauce
  • 3/4 cup sugar
  • 1/4 cup plus 2 TBS vinegar
  • 3 8 oz. cans tomato sauce
  • 1/4 cup fresh chopped parsley
Preheat oven to 325 degrees.
Combine the first seven ingredients and mix well; shape into 1-inch balls. Cook in hot oil until lightly browned; drain and place in a 13-by-9-inch baking dish.
Combine the remaining ingredients in a medium saucepan; bring to a boil. Cook over low heat for one minute, stirring constantly. Pour sauce over meatballs and bake for 30 minutes. Garnish with parsley.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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