Appetizer sweet and sour meatballs are uber-popular at any holiday party, especially when they are as delicious as these. This recipe is particularly delectable because the meatballs are made from scratch – no taking the easy way out with the pre-made, frozen kind! The MSG wakes up the dish – as in “More Savory Goodness”!
Sweet and Sour Meatballs
- 1 1/2 lb. lean ground beef
- 1 egg
- 1/2 cup milk
- 1/2 cup seasoned dry bread crumb
- 1 tsp. seasoning salt
- 1/2 tsp. fresh ground black pepper
- 3 Tbsp. minced dehydrated onion or 1 medium onion finely chopped
- 1/2 tsp. MSG
- 1 tsp. Worcestershire sauce
- 1 10 oz. jars grape jelly
- 1 12 oz. jars chili sauce
- 1 tsp. soy sauce
- 1/2 tsp. ground ginger
- Salt & freshly ground black pepper optional
Combine first 9 ingredients thoroughly. Form into 3/4" meatballs by using a melon-baller to scoop the meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them. NOTE: do not precook the meatballs.
Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat. Stir until smooth and heat to boiling, stirring frequently.
Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
If desired, blot the surface of the sauce with paper towels to remove any grease. (Note: There should be little or no grease if you use lean ground beef.) If desired, adjust sauce seasoning with salt and pepper to taste.
Serve hot in a chafing dish or keep warm in a small crockpot.
Recipe courtesy of Food.com
Find more delicious, savory recipes in the MSGdish Savory Cuisine Corner.