Preheat oven to 450 degrees F.
1. In a large bowl, soak the bread in the milk until soft. Squeeze excess milk from the bread, then chop into small pieces.
2. Stir in the eggs, horseradish, salt and pepper.
3.Add the beef; mix well.
Use a mellon baller to shape mixture into 3/4-inch meatballs. Place on rack in a shallow pan and bake for 10 to 15 minutes. Remove from pan and let cool.
In a large saucepan combine sauce ingredients. Stir in meatballs.
Heat to boiling, stirring often. Reduce heat. Serve warm.
NOTE: To freeze, place cooled meatballs in a single layer on a baking
sheet, making sure edges do not touch. Freeze just until firm, then
remove from baking sheet, wrap in plastic wrap and freeze.
Makes about 65 cocktail size Meatballs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2236g)|
|Recipe Makes: 4|
|Calories from Fat: 3558 (68%)|
|Amt Per Serving||% DV|
|Total Fat 395.4g||527 %|
|Saturated Fat 145.9g||729 %|
|Monounsaturated Fat 138.1g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 3138.8mg||966 %|
|Sodium 4600.1mg||159 %|
|Potassium 4904.5mg||129 %|
|Total Carbohydrate 125.3g||37 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 119.7g|
|Protein 290.9g||416 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5263
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.