Recipe #33 - Sweet and Sour Meatballs

One thing that I adore about this cookbook is all the tips they have listed on the side of the recipes.  There are tips on what to serve the dish with, how to adapt it for the slow cooker, freezer instructions, variations and more.

As I made the Sweet and Sour Meatballs, I totally relied on these tips.  You'll find this recipe (and the needed tips) on page 126.  Its not online though.  They have a different version of Sweet and Sour Meatballs there though.

As a preface for this, I quadrupled this recipe, since I was feeding 20 people.  So don't be alarmed by the quantity of food shown in my pictures.

First you mix together the ingredients for the meatballs.

Then you form the meatballs.  Per the tip on the side of the page, I used a cookie scoop so everything was about the same size.  Then I rolled each blob.  So easy!

It was at this point that my five year old asked me what in the world I was making. I told her that it was meatballs, like we sometime put in spaghetti.  And she replied, "Oh good.  I thought you were making throw-up balls."  Good thing that's not one of the recipes we're trying...

Next you put your throw-up balls, I mean meatballs, into the oven to cook for 5-7 minutes or until they start to brown.

Looking yummy already!

Then you whisk together the ingredients for the sauce and bring it to a boil.

If you plan to serve it right away, you add the meatballs to your sauce and let it simmer for 20 minutes.  (Just enough time to make your rice.)

However, we were headed up to my parents cabin for dinner, so I put the sauce and meatballs into my crockpot (as noted on the side of the recipe) and cooked it on low for 4 hours.

The sauce didn't quite thicken up like I expected it to, but it could be because I did it the crockpot way.  Regardless, it tasted good.  We served it over rice.  Everyone, kids included, seemed to enjoy it.  Many people went back for seconds too.