Way-Back Advent Calendar: Holiday Foods

This recipe of my grandma’s for Cocktail Meat Balls can be used any time of year, but I associate them with winter-time parties, especially around Christmas, New Year’s and the Superbowl. I need to figure out a way to make them without eggs (due to an allergy), because I love these things. She claims this recipe makes 65 servings. That’s not 65 Missy-size servings, I can tell you. Thanks to my Aunt Dorrie for letting me scan this.

The Advent Calendar of Christmas Memories (ACCM) allows you to share your family’s holiday history 24 different ways during 24 days in December! Learn more at http://adventcalendar.geneabloggers.com.

7 thoughts on “Way-Back Advent Calendar: Holiday Foods

  1. Kathy says:

    Wow! Your Grandmother’s handwriting is exactly like mine! A product of the times. By the way, I’ve read that cornstarch can be used as a binder instead of eggs. How much? I would think that between 2 teaspoons and 1 tablespoon should work.

  2. Julian says:

    My Chinese mother-in-law makes her famous fried meatballs nearly the same way, except she adds a bit of crushed ginger

  3. Yvonne says:

    I’ve never heard of using grape jelly in meatballs. Does it give it a kind of sweet and sour taste since there’s also chili sauce in the recipe?

  4. Lee says:

    When I was doing the no-egg thing, there was a plum puree in the health food section of the grocery that was a substitute for eggs in baked goods. It worked, but I’m not sure whether it was for binding or rising! Anyway, I think you should just try it without the egg. I’ll bet they would still hold together. Especially if you bought the fatter ground beef.

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