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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A family favorite sweet and sour meatballs. Great pot luck recipe; keep warm in a crockpot on low. Recipe can be doubled. Cook, cool and freeze half. Ingredients:
2 slices fresh white breadcrumbs, finely chopped |
2 tablespoons onions, finely minced |
1 lb hamburger |
salt and pepper |
1 dash poultry seasoning |
1 large egg |
1/4 cup evaporated milk, up to 1/3 cup |
cornstarch |
vegetable oil |
1/3 cup brown sugar |
1/3 cup white vinegar |
1 (10 ounce) can beef consomme, undiluted or 2 (10 ounce) cans beef consomme, undiluted, for less sweet sauce |
Directions:
1. Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl.
2. Prepare finely minced onion in a food processor. Add to crumbs in bowl.
3. Add hamburger to crumbs and onion.
4. Add salt and pepper and poultry seasoning to taste.
5. Mix egg and canned milk together.
6. Add egg mixture to meat mixture until it is quite moist.
7. Add a little more canned milk if necessary.
8. Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs).
9. Dampen hands with cold water during rolling, if necessary.
10. Place cornstarch in a shallow bowl or pie plate.
11. Roll each meatball in cornstarch.
12. Place coated meatballs on wax paper.
13. Fry meatballs in hot oil until brown and hard looking.
14. Drain well on a double layer of paper towelling on a cookie sheet.
15. If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper.
16. Freeze. Bag, label and date.
17. To continue with recipe, combine sauce ingredients in a large pot.
18. Add additional consommé for less sweetness.
19. Heat sauce until hot.
20. Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.
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