Evelyn's Sweet and Sour Meatballs

This is my grandmother's sweet and sour meatball recipe. For those who like to use up everything, it's a great way to make use of sweet pickle juice - as the pickles are used up, I just save the juice in a jar at the back of the fridge. Easy, quick prep, can be cooked on stove top, in oven or crockpot and can cook meatballs in the sauce or pre-cook in microwave, fry pan or oven. This recipe freezes well and is easily doubled. Also kid-friendly; my 4 year old who is going through the stage of "KD and hotdogs or nothing" eats this without prompting!

• Ready In: 1 hr 40 mins
• Serves: 3-4
• Yields: 24-30 meatballs plus 3 cups sauce

Ingredients

• Sauce

• 1  cup ketchup
• 1  cup sweet pickle juice (eg. bread and butter, sweet mixed, etc.)
• 1  cup water
• 1⁄2 cup brown sugar, packed
• 1  tablespoon soya sauce
• 2  tablespoons cornstarch (optional)

• meatball (also good for meatloaf)

• 1 1⁄2 lbs ground beef
• 1  egg, slightly beaten
• 1⁄2 cup milk (use 1 c for meatloaf)
• 1 1⁄2 teaspoons  onion flakes or 1⁄2 small onion, chopped and sauteed
• 1  tablespoon parsley, chopped
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1  teaspoon Worcestershire sauce

Directions

1. Sauce:
2. Mix all ingredients (may leave out cornstarch, but sauce may be thin).
3. Bring to a boil, reduce heat and simmer while preparing meat.
4. Drop in meat and simmer at least 30 minutes more.
5. If I'm not in a hurry, this sits and cooks on all day on the stove top.
6. Meatballs:
7. Combine all ingredients and blend thoroughly - hands work best!
8. Roll into small balls and drop into sauce, or cook first then add to sauce.
9. Serve over rice.
10. NOTE: Sauce is also great for ribs.