1 pound lean ground beef
1 pound lean ground pork
2 tablespoons dry onion (1/2 cup chopped fresh)
2 cloves minced garlic
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
2 teaspoons beef bouillon granules
1 cup cracker or bread crumbs
1/4 cup milk
1 can (14 oz.) enchilada sauce
1 3/4 cup tomato juice
Condiments – see serving suggestions below
Preheat oven to 425 F. Combine ground meat with onion, garlic, Worcestershire sauce, pepper, bouillon, crumbs, eggs and milk. Mix well.
Shape into 1 inch meatballs, place on greased baking sheet and bake for 15-25 minutes or until meat is cooked through.
Combine enchilada sauce and tomato juice in saucepan. Bring to a boil. Add cooked meatballs and simmer 5 minutes. Makes about 72 meatballs or serves 8-10, depending on choice of service. Serve as desired, suggestions follow.
* Sub-Sandwich: Toast hoagie bun. Place 4-6 meatballs on sub; layer with slices of mozzarella or provolone cheese, sliced olives, chopped chilies, etc; spoon on additional sauce, as desired; toast to melt cheese.
* Entrée: Place meatballs on bed of cooked rice, sprinkle with shredded cheese; garnish with black olives, sour cream, fresh chopped tomatoes and snipped parsley.
* Appetizer: Place meatballs in chafing dish, spoon additional sauce over top, sprinkle with cheese; place toothpicks along side serving dish.