Cocktail Meatballs

• 1 1/2 lb lean beef
• 2 Eggs
• 3/4 cup Fine dry bread crumbs
• 3/4 cup tomatoe juice
• 2 tbsp instant minced onions
• 1/8 tsp garlic powder
• 1 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground thyme
• 1 oil for browning
• 1/2 cup ketchup
• 1/4 cup red wine (optional)
• 2 tsp mustard

1. Combine all ingredients and mix well
2. Shape into small to medium sized balls
3. Brown in oil, a few at a time.
4. Shaking pan to turn and keep balls round.
5. (IF MAKING AHEAD OF TIME) - Place in a single layer on shallow baking pan and freeze.
6. As soon as frozen, remove from freezer wrap in plastic film 1 or 2 dozen to a package or any convenient size for use.
7. Seal with freezer tape and return to freezer till needed.
8. Makes a couple dozen meat balls.
9. TO REHEAT -Turn 1/2 cup ketchup, 1/4 cup red wine and 2 teaspoons mustard into a small skillet.
10. Add meat balls and simmer until heated throughly.
11. (Meatballs may be thawed in the fridge before heating or may be heated from frozen state) This amount of sauce is sufficient for 2 dozen meatballs

lean beef, eggs, bread crumbs, tomatoe juice, onions, garlic, salt, black pepper, ground thyme, oil, ketchup, red wine, mustard

Taken from cookpad.com/us/recipes/367218-cocktail-meatballs (may not work)