Recipe: Tangy Cocktail Meatballs

Recipes using McCormick Garlic Salt

• 1 pound ground beef
• 1/2 cup dry bread crumbs
• 1/2 cup Parmesan cheese,grated
• 2 eggs, slightly beaten
• 1 tsp chopped parsley
• 1/2 tsp garlic salt
• salt and pepper to taste
• canola oil

Tangy Meatball Sauce

• 1/4 cup A1 Steak Sauce
• 1/4 cup catsup
• 1/4 cup butter
• 2 tbsp brown sugar,firmly packed
• 3 tbsp sour cream

To make Tangy Cocktail Meatballs
In a medium-sized bowl, combine all meatball ingredients, except oil, and mix well (additional bread crumbs may be added if mixture is too moist). Shape into tiny meatballs and saute in oil in skillet until browned and cooked thoroughly. Remove the Tangy Cocktail Meatballs as they are cooked to a chafing dish.

To Make Tangy Cocktail Meatball Sauce
In a saucepan, combine A.1. Sauce, catsup, butter, and sugar. Simmer for 15 minutes. Remove from heat and add sour cream. Mix gently. Pour sauce into serving dish for dipping meatballs.

Makes approximately 30 Tangy Cocktail Meatballs. (The Tangy Cocktail Meatballs can be made ahead and frozen until ready to serve. The dipping sauce may be used as a pour-on sauce as well. Be sure to keep both the cocktail meatballs and tangy sauce warm until and when serving.)