Wilma's Meatballs
a favourite from Wilma's Kitchen


We have NEVER had any of these left over!!

2  eggs
2 cups evaporated milk
1 cup fine dry breadcrumbs
1/3 cup minced onion or 2 Tbsp. dried minced onion
2 Tbsp. margarine
4 tsp. salt (optional)
1 tsp. pepper
1 lb. ground pork
3 lbs. ground beef

Beat eggs. Add milk and crumbs. Let stand.
Brown onion in margarine. Combine all ingredients and mix well. Shape into one inch balls on cookie sheets.
Bake in a 400EF oven for 15 minutes. Makes enough for about 25 people. May be frozen and reheated. Can be served at room temperature if served with a dip.

Maple Dip for Meatballs
              or Chicken Fingers***

2 cups table or maple syrup
3/4 cups ketchup
6 cloves garlic, crushed (or 3/4 tsp. dried minced garlic)
1 1/2 tsp. Tabasco sauce
6 Tbsp. lemon juice

Whisk all ingredients together. May be ``hurried up'' by micro waving on HIGH for two minutes. Can be served hot or cold. Will keep for several weeks in refrigerator.

*** Delicious to use as a sauce to bake chicken parts.