Sweet and Sour Meatballs

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Thanks to Andrea Davis of Garland, Texas for sharing this with us:

Our son is in the Army, stationed in Georgia. He invited my husband and
me for a visit. After driving endlessly through unfamiliar streets in
search of an entrance to Fort Stewart, my husband suddenly said, "We're getting closer."

"How do you know?" I asked. He pointed to a sign that read: "Sonny's Bar-B-Q: Tank Parking Available."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Recipes similar to this were popular back in the '50s and '60s when
every new bride received at least one chafing dish as a wedding gift.

Sweet and Sour Meatballs

For the meatballs:
1 lb (450 g) lean ground beef or pork
1 cup (250 ml) fresh bread crumbs
1 egg, slightly beaten
2 Tbs (30 ml) milk
2 Tbs (30 ml) grated onion
1-2 cloves garlic, pressed or finely chopped
Salt and freshly ground pepper to taste

For the sauce:
2/3 cup (160 ml) chili sauce or ketchup
2/3 cup (160 ml) red currant or grape jelly

Combine the ingredients for the meatballs in a bowl and mix thoroughly.
Form into about 40 bite-sized balls. Place on a greased baking sheet and
bake in a preheated 400F (200C) oven until lightly browned, about 20
minutes. Transfer the meatballs to a large skillet or chafing dish and
add the chili sauce and jelly. Simmer over low heat, stirring gently
every few minutes, until the meatballs are glazed, about 10 minutes.
Serve with toothpicks.
Serves 6 to 8 as an appetizer.
Received on Sun Aug 2 19:50:34 2009