Recipe by Stan Silverman
Easy, quick, great tasting.
Top Review by nmehkail
This recipe was all wrong. I liked the idea of sweet and sour meatballs. Since I'm a novice in the kitchen, I was happy that the ingredients were simple. I prepared the recipe exactly as described, although the texture was way too wet. The recipe doesn't say to cook the meat before adding it to the sauce, but I did try cooking it in a skillet with a little vegetable oil. The meat basically would not stick together, and it made a big mess in my pan. I tried to salvage the recipe by adding some items to thicken the mixture up. I added some bread crumbs, but it was still too wet. I added two torn-up slices of bread - still too wet. I added another pound of ground beef; no luck. In my last attempt to salvage this recipe, I added another egg. I tried cooking again, but I got a similar result. I'm not even sure how this all was suppose to taste, but I would not recommend anyone else try it (unless you want to throw your money away on wasted ingredients).
- 1 lb ground beef
- 2 (15 ounce) cans tomato sauce, divided
- 1⁄2 cup sugar, divided
- 1⁄2 cup lemon juice, divided
- 1⁄4 cup uncooked Minute Rice
- 1 egg
Directions See How It's Made
- Mix the beef, 1 egg, 1 can of the tomato sauce, 1/4 cup of the sugar, 1/4 cup of the lemon juice, and the 1/4 cup of raw rice.
- Form into small balls (maximum 1" diameter).
- Put meatballs into a pot with sauce made of the second can tomato sauce, and the other 1/4 cup sugar and 1/4 cup lemon juice.
- Bring to gentle boil; reduce to simmer. Simmer for about 1 hour.
- Great meatballs!