Chafing Dish Meatballs
|Ground chuck||1 1⁄2 Pound, pounded|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Canned tomato juice||2 Cup (32 tbs)|
|Bottled barbecue sauce||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned pineapple chunks||20 1⁄2 Ounce, drained (1 Can, 1 Pound And 4 1/2 Ounce)|
Early on day of serving, combine ground chuck, bread crumbs, salt, pepper, egg and milk until well-blended.
Shape mixture into 3/4-inch balls.
Put in shallow pan with shortening and refrigerate.
In saucepan, combine tomato juice and flour until smooth.
Add barbecue sauce and water.
Later in the day, bake meatballs at 350° for 30 minutes.
Drain excess fat from browned meatballs.
Pour on tomato sauce and bake 45 minutes longer.