Crumble crackers into milk. Let stand for 5 minutes. Sauté onion in butter or margarine about 5 minutes or until golden. Combine crackers, milk, onion and remaining ingredients, and mix well. Shape into 24 small balls. Sauté in frying pan in butter or margarine until well browned on all sides and cooked through. Sauce for meatballs Pan drippings from meat balls 1 tablespoon of flour 1 1/3 cups of milk 1 tablespoon of prepared horseradish 1/2 teaspoon of salt 1/4 teaspoon of pepper Blend pan drippings and flour smoothly in frying pan. Stir in milk gradually. Mix in horseradish, salt, and pepper. Cook and stir over medium heat until mixture thickens and boils. Pour over meat balls. At serving time, reheat balls and sauce together in chafing dish at table. Makes 5 servings Chafing Dishes @ Amazon  |
