Shelly's Recipe

PARTY CREOLE MEATBALLS

Category: Meatballs

1 1/2 lb lean ground meat
1 lb whole hog sausage
1 cup onions, chopped fine
1/2 cup green onions, chopped fine
2 clove garlic, minced
1/2 cup bread crumbs
2 tsp Worcestershire sauce
1 tbsp Louisiana style hot sauce
1/2 tsp Italian seasoning
1/8 tsp basil
1/8 tsp ground celery seed,
1/2 tsp Creole seasoning
1 tbsp bell pepper, dehydrated
1 tbsp water from bell pepper
1 tbsp oyster sauce
1/2 cup flour

To large mixing bowl add all of the above ingredients except flour. Blend well to assure a uniform mix. (I like to taste test by cooking a small pattie in hot oil, taste for seasoning level. Adjust if necessary.)

Make mixture into one inch balls and lightly roll in flour. To skillet containing small amount of hot oil, add meatballs and brown on all sides. Remove meatballs from oil and set aside. Drain all but 3 tablespoons oil from skillet for use in sauce.

Sauce
3 tbsp flour
1 can tomato soup
7-8 tbsp barbeque sauce
3-4 tbsp sweet and sour sauce
1 cup water

To skillet with 3 tablespoons oil, flour and stir over medium heat for 3 minutes. Add next four ingredients. Blend thoroughly and bring to low boil. Taste for seasoning adjust, if necessary. Add meat balls and cook over low heat for 30-45 minutes. Place in chafing dish for serving.

Note: This meatball recipe is extremely good when served in spaghetti sauce.