3 Pounds Ground Sirloin -- chopped fine (ask your butcher to run it through the grinder twice)
2 Whole Eggs -- slightly beaten
2 Tablespoons Dried Onion -- minced fine
2 Tablespoons Mustard Powder
1 Teaspoon Kosher Salt
1 Teaspoon Cracked Black Pepper
1 Large Yellow Onion -- minced fine
32 Ounces Heinz Chili Sauce
16 Ounces Grape Jelly
16 Ounces Grape Jam
4 Ounces Light Soy Sauce
4 Ounces Sweet Sherry (Harvey's Bristol Cream works great)
4 Ounces BarBeQue Man Cherry Bar-B-Q Sauce
1 Whole Lemon -- cut in half
Directions1. In a large 4-5 quart pot bring to a simmer the chili sauce, jelly, jam, soy sauce, sherry and Bar-B-Q Sauce. Squeeze both halves of the lemon into the mixture and place the lemon in there as well. Stir until thickened.
2. In a large bowl, combine the ground sirloin beef, eggs, dried onion, mustard powder, salt, pepper, and yellow onion. Mix well. Use your hands, they are the best tools you have in your kitchen as long as they're clean!
3. Roll the meat mixture into meatballs the size of Ping Pong balls and place the meat balls into the simmering chili sauce mixture. Try not to place the meatballs onto each other but rather place the meatballs into the chili sauce mixture only. Make as many meatballs you can with the meat mixture. Place a cover on the pot.
4. Let the meatballs simmer on a low heat for one and a half hours, start stirring after about 30 minutes, any sooner and the meatballs may fall apart. After 90 minutes the meatballs should be completely done. Sample a few. Remove to the table and serve.
Copyright: "BarBeQue Man, Inc. all rights reserved."
Start to Finish Time: "1:50"