Ingredients
1/2 cup 2% milk1 cup soft bread crumbs1 large egg, lightly beaten1 tablespoon Worcestershire sauce1 medium onion, finely chopped1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground cloves1/2 pound lean ground beef1/2 pound ground pork1/2 pound ground veal2 tablespoons canola oil1/2 teaspoon beef bouillon granules1/2 cup boiling water3 tablespoons all-purpose flour1 cup plum jam1/2 cup chili sauce
Preparation
In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls.
In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13x9-in. baking dish.
In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs.
Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.
