1/2 cup (125 ml) ketchup

1/4 cup (60 ml) brown sugar

2 tablespoons (30 ml) prepared mustard

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) Worcestershire sauce

20 cooked veal meatballs, fresh or frozen (see recipe)

In a saucepan, combine all the ingredients except for the meatballs. Bring to a boil and simmer for about 5 minutes or until the sauce thickens.

Add the meatballs and cook gently, stirring frequently, until warm and well coated with the sauce, about 5 minutes. Serve the meatballs on a serving platter or bowl with toothpicks.

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