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Sweet and Sour Meatballs

Sweet and Sour Meatballs

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By Marge Perry and David Bonom. Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving.

INGREDIENTS

  • 1 ½ lb ground beef, 85% lean
  • 2 large eggs
  • 1 cup corn flake, crumbs
  • ½ tsp oregano, dried
  • ¼ tsp cinnamon, ground
  • 1 tsp salt
  • ¼ tsp black pepper, ground
  • 1 tbsp olive oil
  • 1 ¼ cup ketchup
  • ½ cup sugar, light brown
  • ½ cup raisins, golden
  • ¼ cup cider vinegar
  • 1 tbsp Worcestershire sauce
  • ¼ cup water

DIRECTIONS

  1. Combine the beef, eggs, corn flake crumbs, oregano, cinnamon, salt and pepper in a bowl. Form into 32 meatballs.
  2. 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.
  3. Return all the meatballs to the skillet. Combine the ketchup, sugar, raisins, vinegar, Worcestershire sauce and water; add to the skillet. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until sauce is thickened, 18-20 minutes.