Dan'S Sweet and Sour Meatballs Recipe
Ingredients
| 5 thin bread slices, cut into 1/2-inch cubes | ||
| Milk | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| 2 pounds ground beef round | ||
| Salt | To Taste | |
| Pepper | 1/8 Teaspoon | |
| Garlic salt | 1/8 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Tomato sauce | 1 8 Ounce (Salad oil) | |
| White vinegar | 1/4 Cup (16 tbs) (Salad oil) | |
| Granulated Sugar | 1/4 Cup (16 tbs) (Salad oil) | |
| 1/2 cup sweet-gherkin chunks | ||
| Pineapple chunks | 1 13 1/2 Ounce, drained (Salad oil) | |
| 2 small green peppers, cut into bite-size pieces | ||
| 1 large carrot, pared, diagonally sliced | ||
| 1 16-ounce jar spiced whole crab apples for garnish | ||
Directions
About 1 hour 15 minutes bejore serving: In large bowl, combine bread cubes, milk and egg; let stand 5 minutes; then, with fork, press together until bread is soaked.
Add meat, 1 1/4 teaspoons salt, pepper, garlic salt.
Mix well; shape into about 34 golf-size balls.
Roll, one by one, in flour; shake off excess flour; set aside.
In large skillet over medium heat, in 1/2 cup hot salad oil, brown meatballs until golden; drain on paper towels.
Drain oil from skillet; return meatballs, together with 3/4 cup cold water, tomato sauce, vinegar, sugar, 1 teaspoon salt and sweet gherkins.
Add all but 6 pineapple chunks.
Simmer, over low heat, uncovered, 10 to 15 minutes, turning often or until about two-thirds of liquid evaporates.
Meanwhile, in medium saucepan over medium heat, in 1 tablespoon hot salad oil, saute green peppers, carrot slices and 1/4 teaspoon salt until tender-crisp, about 3 to 5 minutes.
Add half of mixture to meatballs.
Spoon into large serving bowl; top with reserved pineapple chunks and rest of green-pepper-and-carrot mixture.
Garnish with crab apples and serve.
Add meat, 1 1/4 teaspoons salt, pepper, garlic salt.
Mix well; shape into about 34 golf-size balls.
Roll, one by one, in flour; shake off excess flour; set aside.
In large skillet over medium heat, in 1/2 cup hot salad oil, brown meatballs until golden; drain on paper towels.
Drain oil from skillet; return meatballs, together with 3/4 cup cold water, tomato sauce, vinegar, sugar, 1 teaspoon salt and sweet gherkins.
Add all but 6 pineapple chunks.
Simmer, over low heat, uncovered, 10 to 15 minutes, turning often or until about two-thirds of liquid evaporates.
Meanwhile, in medium saucepan over medium heat, in 1 tablespoon hot salad oil, saute green peppers, carrot slices and 1/4 teaspoon salt until tender-crisp, about 3 to 5 minutes.
Add half of mixture to meatballs.
Spoon into large serving bowl; top with reserved pineapple chunks and rest of green-pepper-and-carrot mixture.
Garnish with crab apples and serve.
Chef
