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Sweet and Sour Meatballs
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Tangy sweet and sour meatballs for dinnertime or for party fare!

S. Chokel

Serves/Makes:25 Small Meatballs

  • Meatballs:
  • 1 lb (.5 kg). lean ground beef
  • 1/2 cup (125 ml) plain dry breadcrumbs
  • 1/4 cup (60 ml) celery, minced
  • 1/4 cup (60 ml) fresh parsley, minced
  • 1 large egg
  • 1/2 tsp (2 ml) ground black pepper
  • 1 1 oz (28 grm). package dry onion soup mix
  • Sauce:
  • 1 12 oz (336 grm). bottle home-style chili sauce
  • 3/4 cup (175 ml) water
  • 1/2 cup (125 ml) golden raisins
  • 1/2 cup (125 ml) tarragon vinegar
  • 2 tbsp (30 ml) sugar
  • Combine ground beef, breadcrumbs, celery, parsley, egg and 1/2 tsp (2 ml) pepper in medium bowl.
  • Add 1-1/2 tbsp (20 ml) soup mix; blend well.
  • Form mixture into 1-inch-diameter balls and place on cookie sheet and set aside.
  • Combine chili sauce, water, raisins, vinegar, sugar and remaining soup mix in heavy large pot.
  • Bring to simmer over medium-low heat.
  • Drop meatballs into sauce.
  • Cover pot and simmer until meatballs are cooked through and sauce thickens, stirring occasionally, about 30 minutes.
Serve over rice as a main course, or as hors d'oeuvres.

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