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Sweet and Tangy Meatballs Recipe

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These hearty meatballs, boasting a sweet and savory sauce, can be served as an entree or in a hoagie sandwich. Either way, be prepared for compliments.

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Sweet and Tangy Meatballs Recipe

Prep: 30 min. Cook: 30 min.

Yield: 8 Servings

30 30 60

Ingredients

1/2 cup milk
2 slices white bread, torn into small pieces
2 tablespoons onion soup mix
2 pounds lean ground beef (90% lean)
6 tablespoons all-purpose flour
1/4 cup canola oil
SAUCE:
1 cup water
1 cup ketchup
1/3 cup molasses
3 tablespoons white vinegar
3 tablespoons prepared mustard
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
6 drops hot pepper sauce

Directions

In a large bowl, combine the milk, bread and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls; roll in flour.
In a large skillet, brown meatballs in oil, in batches; drain.
In a small bowl, combine the sauce ingredients. Add to skillet with meatballs. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink.
Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months.
To use frozen meatballs:: Completely thaw in the refrigerator. In a large skillet, add meatballs; cover and cook for 10 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 4 meatballs with about 1/3 cup sauce equals 357 calories, 17 g fat (5 g saturated fat), 71 mg cholesterol, 700 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Tangy Meatballs in Country October/November 2009, p51

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