1/2 cup soft bread crumbs
1 tbsp finely chopped parsley
1/4 cup milk
2 tbsps butter or margarine
1 pound ground beef
1/4 cup Steen's Pure Cane Syrup
1/4 tsp pepper
1/4 cup prepared mustard
1 tsp salt
1/4 cup catsup
1 tbsp finely chopped onion tops


Mash breadcrumbs with milk; add meat. Sprinkle with pepper, salt and add onion. Toss lightly until ingredients are combined; form into 3/4-inch balls. Brown in butter in skillet. Combine remaining ingredients; blend until smooth. Add to meatballs. Simmer 8 to 10 minutes, stirring occasionally, until sauce thickens and meatballs are glazed. Use toothpicks and serve from chafing dish as hot hors d’oeuvre.

YIELD: 50 meatballs