Chafing Dish Meatballs
|Ground beef chuck||1 1⁄2 Pound|
|Dried breadcrumbs||1⁄2 Cup (8 tbs) (Packaged)|
|Egg||1 , slightly beaten|
|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)|
|Canned pineapple chunks||20 1⁄2 Ounce, drained|
Early in day: In bowl, with two-tined fork, toss together chuck, bread crumbs, salt, pepper, egg and milk until well blended.
Shape into 1/2-inch balls.
Place in shallow pan with shortening; refrigerate.
About 1 1/2 hours before serving: Preheat oven to 350°F.
Bake meatballs 30 minutes.
In saucepan, combine flour and tomato juice until smooth.
Add barbecue sauce and 1/4 cup water; blend well.
Drain off excess fat from meatballs; pour on tomato sauce; bake 45 minutes longer.
Spoon meatballs into chafing dish.
Place pineapple chunks and olives here and there.
Spoon sauce over all.