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Autumn Meatballs

2 eggs
1 cup dry bread crumbs
1 cup grated peeled tart apple
1/4 cup shredded cheddar cheese
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 pound lean ground beef
1-3/4 cups tomato juice
3/4 cup ketchup
1/2 cup chopped celery
1/2 teaspoon Worcestershire sauce

Printed from tasteofhome.com Oct 13, 2008

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Autumn Meatballs cont.

In a bowl, combine the first eight ingredients. Crumble beef over
mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased
2-qt. baking dish. Combine the tomato juice, ketchup, celery and
Worcestershire sauce; pour over meatballs. Cover and bake at 350°
for 1 hour or until meat is no longer pink.

Yield: 20 meatballs.