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Sweet and Sour Meatballs
By Marge Perry & David Bonom
Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving.
- Yield: 32 meatballs
- Course: Dinner
INGREDIENTS
- 85% lean ground beef
- Cider vinegar
- corn flake crumbs
- Dried Oregano
- eggs
- Golden Raisins
- ground black pepper
- Ground cinnamon
- ketchup
- Light brown sugar
- olive oil
- Salt
- Water
- Worcestershire sauce
DIRECTIONS
- Combine the beef, eggs, corn flake crumbs, oregano, cinnamon, salt and pepper in a bowl. Form into 32 meatballs.
- Heat the oil in a large nonstick skillet over medium. Add half the meatballs to the skillet and cook, turning occasionally, until browned, about 4-5 minutes. Transfer to a plate and repeat with the remaining meatballs.
- Return all the meatballs to the skillet. Combine the ketchup, sugar, raisins, vinegar, Worcestershire sauce and water