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2/3 cup chopped onion
Crushed garlic to taste
1/3 cup chopped celery
3/4 cup soft bread crumbs
3/4 cups milk
2 pounds lean ground beef
2 eggs
Dash of ground bay leaves
Dash of Worcestershire
Dash of ground thyme
Dash of liquid pepper sauce
Salt & pepper to taste
Barbecue Sauce:
3 (14 ounce) bottles of catsup
1/3 cup liquid smoke
2-1/2 Tbsp. bottled barbecue sauce
1/4 cup maple syrup
1/4 cup cider vinegar
1/3 tsp. ground rosemary
1/3 tsp. ground bay leaves
1/3 tsp. ground black pepper
1/3 tsp.ground oregano
1 (6 ounce) can pineapple juice
1/3 cup Worcestershire
1-1/2 Tbsp. prepared mustard
1 medium finely diced onion
1/3 cup instant beef bouillon
1/4 cup brown sugar

Grind onion,garlic and celery together. Combine milk and bread
crumbs;mix to consistancy of Cream of Wheat. Combine beef,
vegetables and milk mixture. Add remaining ingredients and mix
well. Shape into balls, using about 1 tablespoon per meatball.
Brown meatballs in large skillet in batches until cooked through.
Drain. Add meatballs to simmer in sauce. Serve hot. Makes 5 to 6
dozen meatballs.

Barbeque Sauce: Combine all ingredients: mix well. Refrigerate
overnight to allow flavors to blend.. Just before serving, heat to
simmering. Makes about 2 quarts.

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