What’s For Dinner? Sweet-n-Sour Meatballs Recipe

Photo care of Eli Kovacs.

In the last few weeks, several friends and family members have asked for this recipe. Maybe the cold weather and snow has put them in the mood or maybe it’s because it’s delicious. Either way, this Sweet-n-Sour Meatballs recipe is easy and a winner!

Happy cooking, hon.

–I prepare and bake my meatballs before simmering them in sauce for approximately 25 minutes.

–Don’t eat meat? Try Trader Joe’s “Meatless Meatballs” or a similar product. Simmer them in the Sweet-n-Sour for about 25 minutes.

Sweet and Sour Sauce:  In a shallow pan, mix one 15-oz can of whole berry cranberry sauce with about 8 ounces of chili sauce. Simmer meatballs in sauce on medium to medium-high, adding salt and pepper and any other spices you like to taste. Simmer for about 25 minutes. Serve over pasta or rice.

Meatballs ready to simmer in your sauce of choice.
Meatballs ready to simmer in your favorite sauce.

Meatballs

Ingredients:

2 pounds ground beef

1/2 cup bread crumbs

about 1/4 to 1/2 cup water

1 egg

1 teaspoon salt

1 teaspoon dried parsley (or fresh parsely)

1/2 teaspoon oregano

1/4 teaspoon ground mustard

between 1/4 to 1/2 teaspoon minced garlic (or 1/4 ground garlic)

dash of black pepper and dash onion powder (or about 1 tsp finely chopped onion)

Directions:

Preheat oven to 350 degrees F.  Line baking trays with heavy duty foil and spray with non-stick spray.  Combine ground beef with the bread crumbs, water, egg and spices.  Mix thoroughly.  Form meatballs and line trays.  Cook for approximately 25 to 30 minutes total, checking meatballs after 10 to 15 minutes.  I turn each meatball over and rotate trays in oven for more even cooking.  When you think the meatballs are done, cut one in half to make sure it’s brown all the way through. They can be light brown on the inside and not overly cooked on the outside since they will cook more when simmered in sauce.

Serving the same night? Simmer in sauce on medium to medium-low heat for approximately 25 minutes.  Serving in the future? Cool first, then refrigerate for a few days or freeze in an airtight container.

Yield: depends on the size of the meatballs, but about a couple dozen.

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