• 2 slices of white bread
  • 1 envelope Lipton onion soup mix
  • 3 pounds ground beef
  • 2 teaspoons crushed red pepper flakes
  • Salt & Pepper, to taste
  • 1 1/2 cups chili sauce
  • 1 cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice


Preheat oven to 350°F. Remove crusts from the white bread and tear into small bread crumbs. In a medium size mixing bowl, combine beef, soup mix, bread crumbs, red pepper flakes, salt and pepper. Roll mixture into 1" balls and arrange on a baking sheet. Bake 10 to 15 minutes; or until browned. In a large skillet over medium heat, mix together chili sauce, brown sugar, Worcestershire sauce and lemon juice. Cook until the mixture comes to a boil, stirring occasionally. Add meatballs to sauce and simmer for 20 minutes. Serve hot on a platter with toothpicks. Makes 38. 

Old Vine Zinfandel