COCKTAIL MEATBALLS Loretta McFeaters

3/4 c. fine dry bread crumbs 2 Tbsp. instant minced onion
1 1/2 lbs. ground lean beef 1/8 tsp. garlic powder
2 eggs 1 3/4 tsp. salt
3/4 c. tomato juice 1/4 tsp. pepper
oil for browning

Combine all ingredients (except oil) and mix well. Shape into tiny balls. Brown in oil few at a time shaking pan to turn and to keep balls round. Place in single layer in shallow baking pan and freeze. After frozen, remove from freezer and wrap into any convenient number for use. Return to freezer until needed. To reheat take 1/2 cup catsup, 1/4 cup red wine, and 2 teaspoons prepared mustard. Mix into a chafing dish or small skillet. Add meatballs, simmer until heated through. This sauce is sufficient for 2 dozen meatballs.