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 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.

London Broil

London broil, roasted potatoes and gingery sauteed carrots.

London Broil

My son was coming home for the weekend. What to make for dinner? Something hearty, of course! First I picked up London broil from the butcher, then I searched for a recipe. I found this Paula Deen recipe on the Food Network website.  Controversy over Paula Deen aside, this was an easy-to-follow, not-too-time-consuming, delicious recipe.

Happy cooking, hon!

Approx. 3 pound London broil.

Prep the meat with salt and pepper.

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Reducing glaze.

Slather meat with reduced glaze.

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Use a meat thermometer while broiling to determine desired doneness.

Let London broil rest for about 10 minutes before carving.

Dinner’s served!

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Ingredients:

1 (3-pound) London broil

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/3 cup balsamic vinegar

1 Tablespoon packed brown sugar

1 garlic clove, smashed and peeled

1 bay leaf

Directions:

Preheat broiler and line a rimmed baking sheet with foil. Season meat with salt and pepper.

In a large skillet over a low heat, combine  vinegar, brown sugar, garlic and bay leaf.  Simmer until liquid has reduced by half and is syrupy in consistency, about 5 minutes. Discard garlic and bay leaf.

Put meat on baking sheet and slather with glaze.

Broil meat 4 inches from the heat until it reaches desired level of doneness*, about 4 to 5 minutes per side. When using the broiler, crack oven door open so meat doesn’t burn.

Remove from broiler to cutting board and let about 10 minutes** before cutting.  Thinly slice against the grain.

*Desired level of doneness means how well done do you like your beef?  Using a meat thermometer, take the London broil out of the oven when it reaches the desired temperature.  The meat will still cook for a few minutes when it’s out of the oven.

Chart of Meat Temperatures and Doneness

**Let the London broil rest before cutting it.  If you carve it right away, the juices will run out and the meat will be dry.  Let it rest, and the juices get reabsorbed.

Recipes for roasted potatoes and gingery sauteed carrots coming soon…

Meatballs

Meatballs ready to simmer in your favorite sauce.

Ready to go in the oven.

Meatballs

My family loves Italian food and meatballs is high on the list of favorites.  I used to cook them directly in a sauce, but switched to baking them first so I could choose how to serve them later.  Sometimes, I’m in the mood for marinara sauce and sometimes, sweet and sour sauce*.  Either way, I always make a large batch. You know what I do?  I count them!  That’s right.  I’ll tell my hubby and kids, “I made x amount today.”  They’ll say, “You counted?”  Well, if I’m going to order 8 pounds of ground beef and spend most of the day cooking meatballs, I want my hard work acknowledged!

Happy cooking, hon.

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.

If you are serving these the same night, simmer in sauce on medium to medium-low heat for approximately 25 minutes.  Otherwise, cool first before either refrigerating for a few days or freezing in an airtight container.

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

*Sweet and Sour Sauce:  Mix one can of whole berry cranberry sauce with about 8 ounces of chili sauce, then simmer meatballs in sauce, salt and pepper to taste.