Our Big Family Kitchen

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Chestnut Meatballs

By Lois Allen · Originally from Aunt Laura's 2003 cookbook

Leusch · Appetizers and Snacks

Ingredients

  • Meatballs

    1 Pound Lean Ground Beef
  • 2 Cups Soft Bread, broken into small pieces
  • 1/4 Teaspoon Onion Powder
  • 1 Can Water Chestnuts, chopped
  • 1/2 Teaspoon Garlic Salt
  • 1/2 Cup Whole Milk
  • 1 Tablespoon Soy Sauce

  • Sauce

    1 Cup Vinegar
  • 1 Cup Sugar
  • 1 and 1/2 Tablespoons Salt
  • 4 to 5 Tablespoons Cornstarch
  • 4 Tablespoons Worcestershire Sauce
  • 12 Tablespoons Ketchup
  • 12 Tablespoons Water

Method

  1. Mix the ingredients for the meatballs and form into small balls.
  2. Place on cookie sheet and bake at 350 degrees for 15 to 18 minutes.
  3. Let cool.
  4. Mix all the sauce ingredients except the cornstarch and cook until heated through.
  5. Add the cornstarch and stir until the sauce is thick and shiny.
  6. Add the meatballs and simmer until heated through.