Sweet and Sour Meatballs
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Yields:
-
6 dozen meatballs
ingredients
- 1 1⁄2 lbs lean ground beef
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup seasoned dry bread crumb
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons minced dehydrated onion or 1 medium onion, finely chopped
- 1⁄2 teaspoon msg (optional)
- 1 teaspoon Worcestershire sauce
- 1 (10 ounce) jar grape jelly
- 1 (12 ounce) jar chili sauce
- 1 teaspoon soy sauce
- 1⁄2 teaspoon ground ginger
- salt & freshly ground black pepper (optional)
directions
- Combine first 9 ingredients thoroughly.
- Form into 3/4" meatballs.
- Use a melon-baller to scoop meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them.
- DO NOT PRECOOK MEATBALLS.
- Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat.
- Stir until smooth and heat to boiling, stirring frequently.
- Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
- If desired, blot the surface of the sauce with paper towels to remove grease. There should be little or no grease if you use lean ground beef.
- Adjust sauce seasoning with salt and paper to taste.
- Serve hot in a chafing dish or keep warm in a small crockpot.
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Reviews
-
What a good recipe, Toby! I made the meatballs about twice the size you recommended and served it as a family meal....which worked out great. The grape jelly and chili sauce I used were home made recently. I let the meatballs cook, covered, in the sauce for about 30 minutes until they were set; turned them gently and kept the lid off the other 30 minutes of cooking. The sauce condensed and gave those meatballs a great glaze. The recipe is easy and I like not having to brown the meatballs first.
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I was really concerned about not browning the meatballs first (as seems the norm for meatball recipes. But I believe in always trying recipes as written first before trying any alterations, and what can I say, you were absolutely right, Toby! The meatballs (and glaze) were terrific and for much less effort. What more could one want? Thanks for sharing!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!