Recipe by foodtvfan
A family favorite sweet and sour meatballs. Great pot luck recipe; keep warm in a crockpot on low. Recipe can be doubled. Cook, cool and freeze half.
Top Review by WI Cheesehead
I made a few changes to these and only made the meatballs to use in another recipe. I used homemade whole wheat breadcrumbs, reconstituted minced onions, very lean ground turkey (1/2 g sat fat) and some whipping cream I had left over for the evapo. milk. Bcz my turkey was so lean, I added a little oil too. Never heard of rolling them in cornstarch. Then again, I don't make meatballs too often either! They taste good and I'm sure will be even better covered in marinara sauce!
- 2 slices fresh white breadcrumbs, finely chopped
- 2 tablespoons onions, finely minced
- 1 lb hamburger
- salt and pepper
- 1 dash poultry seasoning
- 1 large egg
- 1⁄4 cup evaporated milk, up to 1/3 cup
- vegetable oil
- 1⁄3 cup brown sugar
- 1⁄3 cup white vinegar
- 1 (10 ounce) can beef consomme, undiluted or 2 (10 ounce) cans beef consomme, undiluted, for less sweet sauce
Directions See How It's Made
- Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl.
- Prepare finely minced onion in a food processor. Add to crumbs in bowl.
- Add hamburger to crumbs and onion.
- Add salt and pepper and poultry seasoning to taste.
- Mix egg and canned milk together.
- Add egg mixture to meat mixture until it is quite moist.
- Add a little more canned milk if necessary.
- Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs).
- Dampen hands with cold water during rolling, if necessary.
- Place cornstarch in a shallow bowl or pie plate.
- Roll each meatball in cornstarch.
- Place coated meatballs on wax paper.
- Fry meatballs in hot oil until brown and hard looking.
- Drain well on a double layer of paper towelling on a cookie sheet.
- If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper.
- Freeze. Bag, label and date.
- To continue with recipe, combine sauce ingredients in a large pot.
- Add additional consommé for less sweetness.
- Heat sauce until hot.
- Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.