| The Balls |
| Preheat oven to 425°F |
| Combine and mix with Kitchenaid paddle |
| |
| 3 lbs | 85/15 ground beef, don't use 80/20 or 90/10 |
| 4 | Large eggs |
| 1 cup | Buttermilk |
| 1/3 cup | Parmesan cheese |
| 1/2 cup | Italian breadcrumbs |
| 1/2 cup | Frank's Red Hot sauce |
| 2 packets | Lipton's Onion Soup mix |
| |
| Using medium ice cream scoop and a spoon, form into medium |
| balls (1.5" dia), use a small scoop for small balls (1.0" dia) |
| |
| Change to 400°F convection, or leave 425°F for conventional oven |
| Line baking sheet with parchment paper, new sheet per tray, don't reuse |
| Bake medium balls for 12min, small for 9min, don't overbake |
| Halve a cooked ball and check for medium doneness, pink touch |
| | |
| Schweddy Sauce |
| In sauce pan on medium heat, combine |
| 2 cans | Whole berry cranberry sauce |
| 2 jars | Heinz Chili Sauce |
| 1/2 cup | Frank's Red Hot sauce |
| 3 Tbsp | Crushed red pepper |
| 1 Tbsp | Cayenne pepper |
| Taste when warm, with 3T and 1T from above, this sauce is |
| not very spicey. Add more cayenne pepper if needed. |
| People love Schweddy Balls, making sauce a bit |
| spicer will keep the party early birds from bowl grazing, |
| so everyone can get their lips on these balls. |
| | |
| Lightly cover baking/serving dish bottom with sauce | |
| Alternate layers of balls/sauce, end with sauce covering all | |
| Bake at 225°F for 45 minutes or until guests arrive |
| If necessary, spoon out excessive grease that floats to top |
| Serve on plates with plenty of sauce. |
| | |
| Yield: medium ~30, small ~65 |
| 1.5x recipe yields 100 small = 2.5 layers in our large Crockpot |
| | |
| Print picture below as a label for these |
| delicious Schweddy Balls, then wait for the |
| jokes to start rolling in as your |
| Schweddy Balls are gobbled up. |
