Meat Ball Hors D'oeuvres Recipe

• 2 lbs. grnd chuck
• Onion salt
• Celery salt
• Seasoning salt
• Accent or possibly meat tenderizer

1. Mix together and form into little meat balls and brown in a dry skillet, then add in: 14 ounce.
2. jar ketchup
3. Simmer 1 1/2 to 2 hrs and let cold.
4. Place in refrigerator for 24 hrs or possibly longer.
5. To serve: Remove from refrigerator; heat and serve.
6. Leftovers can be frzn.

chuck, onion salt, celery salt, salt, accent

Taken from cookeatshare.com/recipes/meat-ball-hors-d-oeuvres-3158 (may not work)