Recipe: Sweet-and-Sour Meatballs (2 recipes)

Here are two more ways


BOILED SWEET AND SOUR MEATBALLS

3 Eggs
3 lbs Ground Beef (does not work well with ground turkey or chicken)
Bread/Bread Crumbs or Matzah Meal = to 1 pc bread/lb meat
1/2 tsp each: garlic powder, onion powder and pepper

SAUCE:

6 oz tomato sauce
1/2 C brown sugar
1/4 C White sugar
3-5 Tablespoons grape jelly
2 Tablespoons lemon juice

Wet bread (if using bread and not crumbs or matzah meal), mix the bread or the crumbs/meal in with the meat, eggs and spices.
Mix well. Shape meat into meatballs -- not too small as they boil down a bit.

Boil water (1/2 fill a big pot -- your guess is as good as mine here - I would guess about 4 to 5 cups of water) Boil for 20-30
minutes. Skim fat off the top. Add sauce ingredients. Gently boil until meatballs are done.

By the way, these were fabulous and an incredible hit at our Pesach Seder. They get better after they sit for a day or so in the
frige in their sauce!

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SWEET AND SOUR MEATBALLS


Sauce

1 bottle of ketchup (14 ounce)
1 jar of grape jelly(14 ounce)

Combine and simmer in a heavy duty saucepan.

Meatballs

2 pounds chopped meat (ground chuck)
1 large onion chopped very fine
1 teaspoon salt
1/2 teaspoon ground pepper
1 large egg beaten
1/2 cup water
1/4 cup bread crumbs

1.Mix the above together and make into small cocktail size meatballs.
2.Drop meatballs into a preheated frying pan and brown on all sides (a little olive oil or Pam will help keep meatballs from
sticking while browning).
3.When browned, pop meatballs into sauce and allow to simmer for about 1 hour.
4.Serve in a chafing dish.

Notes: Tastes best if made a day ahead of time. Freezes very well

Yield: Hors d'ouevres for 6