Manhattan Meatballs
Newsgroup: rec.food.cooking/LJ Colten-Smith

This recipe for Manhattan meatballs is the one that my mom actually used at her first cocktail party - probably late 50's/early 60's. It has become a tradition for me to serve these every year at our holiday open house.

Meatballs:
1 1/2 lbs. ground chuck
1 well beaten egg
1 tsp salt
1 tbsp catsup
1/4 cup water
1 slice bread

Soak bread in water. Work all ingredients together until thoroughly blended. Make 50 meatballs. Saute in oil and remove from pan.

Sauce:
2 tbsp olive oil
1 small onion minced
1 crushed garlic clove
1/4 tsp salt
1/4 tsp oregano
1 tsp flour
1 beef bouillon cube
1 cup water
1 tsp dry mustard
dash of bitters
2 jiggers rye
1 jigger sweet vermouth

Add onions, garlic, salt and oregano to oil. Cook until onion is tender. Add flour and blend. Add remaining ingredients, bring to a hard boil and cook until slightly thickened, stirring to dissolve bouillon cube. Put meatballs in the sauce and simmer for five minutes. Store meatballs and sauce in refrigerator for 24 hours. Reheat and serve.

I usually serve these in a crock-pot. It makes for easier reheating and they stay warm.