Sharon's Sherried Meatballs
2 lbs. Very lean ground beef
1 cup catsup
1 cup sherry
2 Tbsp. Brown sugar, firmly packed
Shape ground meat into 1-inch balls. Brown meatballs in skillet or chafing dish, drain off fat. Add remaining ingredients. Cook until sauce is thick 1 to 2 hours.
Makes: 50 meatballs