Meatballs make a great appetizer, can be made ahead of time and even frozen. You
can warm them in a crock-pot if you have one and thus eliminate worries about what
pot to use for reheating. The following recipe pleased many palates not too long ago.

sweet and sour meatballs serves 6
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1 lb lean ground beef 1 onion, finely minced
1/2 cup rye bread crumbs 3 tbsp olive oil
1 egg, scrambled 1/4 cup Dijon mustard
1 tsp dried basil 1/2 cup ketchup
fresh ground pepper 3 tbsp molasses
1/4 tsp dried thyme 1/4 cup wine vinegar
In a large bowl, combine ground beef, bread crumbs, egg, basil, pepper, thyme, and onion. Mix thoroughly and
form into tiny meatballs. In a heavy iron skillet, heat olive oil over medium heat and brown meatballs, a few at a
time on all sides. Remove to a Dutch oven when browned. In a small bowl mix the mustard, ketchup, molasses,
and vinegar and pour over the meatballs. Simmer meatballs for 35 minutes. Remove and serve with toothpicks.