Sweet & Sour Meatballs
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1 egg, beaten
1 cup soft bread crumbs
2 tablespoons yellow onion, minced
2 tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 tablespoons shortening or canola oil
8 1/4-ounce can pineapple tidbits
8-ounce can whole berry cranberry sauce
1/2 cup bottled barbecue sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon corn starch
1/2 cup green pepper strips
In a large bowl, combine beaten egg, bread crumbs, minced onion, milk and salt. Add ground beef and mix well with hands without overworking. Shape into 24 1-inch balls. In a large skillet, over medium-high heat, heat the shortening or oil. Add meatballs and brown on all sides. Drain meatballs on a paper towel covered plate. Cover to keep warm. Drain fat from skillet.
For the sauce, drain syrup from pineapple into a measuring cup. Add water to syrup to make 3/4 cup. In skillet, over medium-high heat, combine syrup mixture, cranberry sauce, barbecue sauce, salt and pepper. When these ingredients have blended and have begun to simmer, add the meatballs. Bring mixture to a boil, stirring occasionally and gently as to not break up the meatballs. Cover, reduce heat and simmer for 15 to 20 minutes.
In a small bowl blend 1/4 cup cold water and cornstarch. Stir into sauce. Cook and stir until sauce has thickened. Add pineapple tidbits and green pepper strips to sauce. Simmer, covered, until green pepper is tender.
Shelly Voss Rock Island