Cocktail Meatballs

Ingredients

• 1 beaten egg
• 1/4 cup fine dry bread crumbs
• 1/4 cup milk
• 2 tablespoons snipped parsley
• 1 teaspoon dry mustard
• 1/4 teaspoon salt
• Dash pepper
• 1 pound ground beef
• Tangy Cranberry Sauce, Dill Sauce, or Polynesian Sauce

Instructions

1. In a bowl combine egg, bread crumbs, milk, parsley, mustard, salt, and pepper. Add beef. Mix well. Shape into 1-inch meatballs. Place in a 15x10x1-inch baking pan. Bake in a 350° oven for 15 to 18 minutes or till done. Drain.
2. Meanwhile, prepare Tangy Cranberry Sauce, Dill Sauce, or Polynesian Sauce. Add meatballs; heat through.
3. Microwave directions: Assemble meatballs as above. Arrange half of the meatballs in an 8x8x2-inch baking dish. Cover with waxed paper. Cook on 100% power (high) 3 1/2 to 5 1/2 minutes or till no pink remains, rearranging and turning meatballs once. Drain. Pat dry. Repeat with remaining meatballs. Prepare Tangy Cranberry Sauce, Dill Sauce, or Polynesian Sauce. Add meatballs to sauce and heat through.
4. Tangy Cranberry Sauce: In a saucepan combine one 8-ounce can jellied cranberry sauce, 2 tablespoons steak sauce, and 1 tablespoon brown sugar. Heat, stirring occasionally.
5. Dill Sauce: In a saucepan melt 2 tablespoons margarine or butter. Stir in 2 tablespoons all-purpose flour, 1 teaspoon instant beef bouillon granules, dash ground nutmeg, and dash pepper. Add 3/4 cup water. Cook and stir till thickened and bubbly. Stir in 3/4 cup light cream and 1 teaspoon dried dillweed.
6. Polynesian Sauce: Drain one 15 1/2-ounce can pineapple chunks, reserving juice. Add water to juice to make 1 cup. In a saucepan combine juice mixture, 2 tablespoons catsup, 2 tablespoons vinegar, 1 tablespoon cornstarch, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1/2 teaspoon instant beef bouillon granules, and dash ground red pepper. Cook and stir till thickened and bubbly. Add pineapple and 1 green or sweet red pepper, cut into 1-inch pieces.