Tuesday, October 28, 2014

Sweet and Sour Meatballs




Many years ago, while living in Arizona,

a friend brought dinner to us one night after we had our first cherub.

That dinner left such a lasting impression on us

that I still make it and it's one of our family favorites.

Not only do I make the "main entree" like Lisa made,

but I make the VERY dinner she brought to us 16 years ago!

  • Zippy meatballs,
  • cooked carrots,
  • and mashed potatoes.

It just goes together!

Yesterday, when my girl cherub got new wires, hooks, and smaller rubber bands for her braces,

and it made her teeth really sore!

Tonight for dinner, we are faced with a dilemma!

While we feel sorry for her,

we still want to eat.

And we don't want "soft food" either!

I thought of meatballs!

While we do really adore the zippy meatballs,

I was wanting something to serve with rice.

Sweet and Sour meatballs!

Perfect choice!

When you google that recipe, normally you find the appetizer option, using frozen meatballs.

That wasn't what I was wanting.

Not tonight,

and usually never.

I wanted homemade meatballs with a little Asian flair.

I think this is just perfect!

The basic meatball is like the zippy  meatball recipe, found here:

 http://karen-proverbs31.blogspot.com/2013/03/zippy-meatballs.html

The difference is the sauce.

Honestly, the next time I make these,

and there will be a next time!

I'll make 1 1/2 the sauce . . .at least!

We all wanted a tad more for our rice and it would have been great for the left-over lunch too!

(The sauce quantity listed is for the original amount -- if you want more, you'll have to do the math!)

Sweet and Sour Meatballs

1 1/2 to 2  pounds ground beef*
3/4 cup oatmeal (if gluten free, use gluten free oats)
1/2 cup milk
salt and pepper to taste
1/2 onion, more or less depending on taste, chopped fine


Sweet and Sour Sauce

3/4 cup packed brown sugar
1/3 cup apple cider vinegar
1/3 cup bbq sauce
1 tsp. Worcestershire sauce
1/2 tsp. ground pepper



Preheat oven to 350 degrees.

Mix the beef and remaining ingredients in a bowl.  Scoop out into meatballs.

I use a cookie scoop because I'm persnickety about all the meatballs being the same size.  Also, it allows the meatballs to cook evenly without some being burnt and some under-cooked!

Place the meatballs into a 9X13 pan.

Whisk the sauce ingredients together and pour over the uncooked meatballs.

Place the pan in the oven and bake for 35-45 minutes, or until done.

Serve over rice.

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