Sweet and Tangy Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These hearty meatballs, boasting a sweet and savory sauce, can be served as an entree or in a hoagie sandwich. Either way, be prepared for compliments. Ingredients:
1/2 cup milk |
2 slices white bread, torn into small pieces |
2 tablespoons onion soup mix |
2 pounds lean ground beef (90% lean) |
6 tablespoons king arthur unbleached all-purpose flour |
1/4 cup canola oil |
sauce: |
1 cup water |
1 cup ketchup |
1/3 cup molasses |
3 tablespoons white vinegar |
3 tablespoons prepared mustard |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
6 drops hot pepper sauce |
Directions:
1. In a large bowl, combine the milk, bread and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls; roll in flour.
2. In a large skillet, brown meatballs in oil, in batches; drain.
3. In a small bowl, combine the sauce ingredients. Add to skillet with meatballs. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink.
4. Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months.
5. To use frozen meatballs:: Completely thaw in the refrigerator. In a large skillet, add meatballs; cover and cook for 10 minutes or until heated through. Yield: 8 servings.
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