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- Tangy sweet and sour meatballs for dinnertime or for party fare!
- S. Chokel
Serves/Makes:25 Small 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
- 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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