SWEET AND SOUR MEATBALLS

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Sweet and Sour Meatballs image

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.

Provided by foodtvfan

Categories     Meat

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

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
cornstarch
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

Steps:

  • 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.

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