Evelyn's Sweet and Sour Meatballs |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This is my grandmother's sweet and sour meatball recipe. For those who like to use up everything, it's a great way to make use of sweet pickle juice - as the pickles are used up, I just save the juice in a jar at the back of the fridge. Easy, quick prep, can be cooked on stove top, in oven or crockpot and can cook meatballs in the sauce or pre-cook in microwave, fry pan or oven. This recipe freezes well and is easily doubled. Also kid-friendly; my 4 year old who is going through the stage of KD and hotdogs or nothing eats this without prompting! Ingredients:
1 cup ketchup |
1 cup sweet pickle juice (eg. bread and butter, sweet mixed, etc.) |
1 cup water |
1/2 cup brown sugar, packed |
1 tablespoon soya sauce |
2 tablespoons cornstarch (optional) |
1 1/2 lbs ground beef |
1 egg, slightly beaten |
1/2 cup milk (use 1 c for meatloaf) |
1 1/2 teaspoons onion flakes or 1/2 small onion, chopped and sauteed |
1 tablespoon parsley, chopped |
1 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon worcestershire sauce |
Directions:
1. Sauce:.
2. Mix all ingredients (may leave out cornstarch, but sauce may be thin).
3. Bring to a boil, reduce heat and simmer while preparing meat.
4. Drop in meat and simmer at least 30 minutes more.
5. If I'm not in a hurry, this sits and cooks on all day on the stove top.
6. Meatballs:.
7. Combine all ingredients and blend thoroughly - hands work best!
8. Roll into small balls and drop into sauce, or cook first then add to sauce.
9. Serve over rice.
10. NOTE: Sauce is also great for ribs.
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