Wednesday, June 17, 2009

Sweet and Sour Meatballs


Not that I learned to cook out of necessity, but my mom was busy and I was given the opportunity to start experimenting at the stove as soon as I was old enough to not burn myself on the pots and pans.

Aside from stir-frying mushrooms with rice and soy sauce (hey, it was the 80's, that was exotic!), mom taught me a recipe from the one cookbook we had in the house, Tangy Sweet & Sour Meatballs from the Second Helpings, Please cookbook. It was the perfect starter recipe for a fourteen-year-old, and I continued to make it occasionally. The ingredients are easy to find and it's fun. One day, when Jakey decides he likes sauces, I'll make it with him.



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Sweet and Sour Meatballs
This recipe was adapted from Second Helpings, Please, originally published April 1968.
Ingredients
  • 1 1/2 lbs ground chicken or beef
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 tbsp breadcrumbs
  • 1 egg
  • 2 cups ginger ale
  • 1 1/2 cups ketchup
Instructions
1. Combine the ground meat, salt, pepper, garlic powder, egg and breadcrumbs in a bowl and roll into 1-inch balls.2. Combine the ginger ale and ketchup in a large saucepan and bring to a boil. Gently drop meatballs into sauce. Cover and simmer on low for at least an hour or until fully cooked and sauce has thickened.Serve with rice.
Details
Prep time: Cook time: Total time: Yield: 6 servings


Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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