Instructions: Combine the ground beef, eggs, onions, cornflakes, 1/2 cup water, garlic powder, salt and pepper in a medium bowl; mix well. Shape into 1 inch balls and set aside.

Mix the catsup, 1 1/4 cups water, Worcestershire sauce, brown sugar, bay leaves, raisins and rosemary in a large saucepan.

Cook over medium heat until the mixture begins to boil.

Add the meatballs to the sauce. Simmer over low heat for 1 hour, stirring occasionally. Discard the bay leaves.

Serve in a chafing dish to keep warm.

Purchased precooked meatballs may be substituted. Place in a baking pan and cover with the marinade sauce.

Bake at 350 degrees until hot and bubbly.

Note:
The meatballs are always a crowd pleaser. Ill never forget a wedding I catered. After the reception the brides grandfather confessed to me that he had eaten thirty-two meatballs. Wow!

Yields 24 meatballs

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.