Marinated Meatballs

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

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.

Mix the catsup, 1 1/4 cups water, Worcestershire sauce, brown sugar, bay leaves, raisins and rosemary in a large saucepan.

Cook over medium heat until the mixture begins to boil.

Add the meatballs to the sauce. Simmer over low heat for 1 hour, stirring occasionally. Discard the bay leaves.

Serve in a chafing dish to keep warm.

Purchased precooked meatballs may be substituted. Place in a baking pan and cover with the marinade sauce.

Bake at 350 degrees until hot and bubbly.

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!

Yields 24 meatballs