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.
Sweet and Sour Meatballs
This recipe was adapted from Second Helpings, Please, originally published April 1968.
- 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
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.
DetailsPrep time: Cook time: Total time: Yield: 6 servings