MEATBALLS
1 1/2 lb. ground round or chuck
1 envelope dry onion soup mix
1/4 c. undrained pickle relish
1/4 c. ketchup
1 1/2 t. soy sauce
1/2 t. A-1 steak sauce
1/2 t. Worcestershire sauce
1/4 t. garlic salt
1 1/2 T. grated Parmesan cheese
2 eggs, well beaten
3 T. dark molasses
1/2 c. wheat germ or quick oats
3 c. very dry toast crumbs
6 1/2 oz. canned Pet milk or coffee cream

BARBECUE SAUCE
1 c. bottled Open Pit (or your favorite) barbecue sauce
1 c. strawberry jelly
1/2 c. bottled chili sauce,
3 T. dark molasses,
1 (28 oz.) can tomatoes (undrained),
3 c. tomato juice or 2 (10 oz.) cans Campbell's beef broth.

Instructions

In order listed combine all ingredients and knead as you would bread dough til flavors have been well blended. Shape mixture into 1 inch balls and arrange on lightly oiled baking sheet or in very large roasting pan (or use 4 nine inch layer cake pans). Place balls in a preheated 450° oven to brown. Bake 8-10 minutes; cool 5 minutes and remove gently to a 6 quart kettle or into 2 or 3 smaller casseroles sufficient to fill with meatballs 2/3's full and bake in barbecue sauce.

Combine 1 c. bottled Open Pit (or your favorite) barbecue sauce with 1 c. strawberry jelly, 1/2 c. bottled chili sauce, 3 T. dark molasses, 1 (28 oz.) can tomatoes (undrained), 3 c. tomato juice or 2 (10 oz.) cans Campbell's beef broth. Add enough water to each casserole or kettle to completely submerge meatballs. Bake covered for 1 hour at 325°. Freeze unused meatballs in sauce in family sized containers for another time. Note: if you don't have the wheat germ use bread crumbs. Try adding finely ground pecans or another beaten egg.
(serves 8)

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