Appetizer Meat Balls in Wine Sauce

SAUCE:

In a small saucepan combine:

  • 1/3 cup brown sugar
  • 1-8 oz. can tomato sauce
  • 3 tbsp. lemon juice
  • 1/8 tsp. garlic salt (optional)
  • ½ cup dry red wine (1965 Martini Cabernet Sauvignon is best)

Bring all of the above to a boil, stirring. Reduce heat. Simmer uncovered until thickened, about 20 minutes.

MEATBALLS:

  • 1 lb. ground beef
  • 1 small onion, finely minced
  • 1 egg
  • 1 tsp. salt
  • 1/3 cup grated potato, (raw)

Shape the above mixture into marble or walnut sized meatballs. Brown in 350 degree oven in foil-lined pan and add to sauce. Heat for several minutes. Refrigerate overnight. (Can be frozen for later use). When ready to heat, place in slow oven until warmed. Transfer to chafing dish using toothpicks to eat. Makes approximately 5 dozen. Leftover sauce is good over canned Chinese noodles.

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