Sweet and Sour Meatballs

Sweet and Sour Meatballs


Meatballs

2-4     lb. lean ground beef

1/2     C. milk

2         eggs

2        t. salt

2        t.  soy sauce

6        cloves garlic, grated or crushed

1-2     C. oatmeal

Mix all ingredients together, and roll into balls the size of walnuts.  Place on cookie sheet or baking pan ½ inch apart.  If cookie sheet is used, placed aluminum foil on cookie sheet with sides turned up (or else juice and fat will run off).  Bake for 20-25 minutes at 325˚.  Remove and drain on paper towels.

Serve with lemon sauce or sweet and sour sauce.  May be frozen and served at a later time.

Note:  This recipe makes about 20-25 meatballs per pound of meat.

Sweet and Sour Sauce

¼        C. white vinegar

¾        C. sugar

2        T. tomato paste

Few chunks of green pepper and white onions

1        C. chicken broth

1        small can pineapple chunks and pineapple juice from can

4        T. cornstarch

1/4     T. salt

Dissolve the cornstarch in 1/3 cup water.  Place all the ingredients together in a sauce pan, except peppers, onions and pineapple chunks.  Heat and stir until tomato paste is completely dissolved.  Add more tomato paste if a redder color is desired.

Keep stirring mixture while adding cornstarch until thickened and smooth.  Add peppers and onions and cook for about 1 minute.  Add pineapple chunks and serve over meatballs, wonton bows, egg rolls, chicken, etc.

Note: If sauce is too sour, add more sugar. If it is too sweet, add a little more vinegar.

Margie Lew