Marinated Meatballs
By: Kitch-N-Chik
Published: Friday, February 12, 2010 - 7:30pm

Ingredients




2 pounds lean ground beef
2 eggs, lightly beaten
2 mediums onions, finely chopped
1 cup cornflakes, crushed
1 cup water
1 teaspoon garlic powder
Salt and pepper, to taste
1 bot catsup, 26-ounce
1 cup water
1 cup Worcestershire sauce
1 cup brown sugar, packed
2 bay leaves 
1/2 cup golden raisins
1 teaspoon minced fresh rosemary

Preparation

1 Combine the ground beef, eggs, onions, cornflakes, 1/2 cup water, garlic powder, salt and pepper in a medium bowl; mix well. Shape into 1 inch balls and set aside. 2 Mix the catsup, 1 1/4 cups water, Worcestershire sauce, brown sugar, bay leaves, raisins and rosemary in a large saucepan. 3 Cook over medium heat until the mixture begins to boil. 4 Add the meatballs to the sauce. Simmer over low heat for 1 hour, stirring occasionally. Discard the bay leaves. 5 Serve in a chafing dish to keep warm. 6 Purchased precooked meatballs may be substituted. Place in a baking pan and cover with the marinade sauce. 7 Bake at 350 degrees until hot and bubbly. 8 Note:The meatballs are always a crowd pleaser. I'll never forget a wedding I catered. After the reception the bride's grandfather confessed to me that he had eaten thirty-two meatballs. Wow! 9 Yields 24 meatballs