Total TimePrep: 30 min. Cook: 15 min.
Makesabout 6 dozen
My mother in law shared this same recipe with me about 20 yrs ago. Only thing different in her recipe is to add some chopped sweet gherkin pickles to sauce. My husband wants this every year for his birthday serves over white rice. Yummy!!
Would this recipe be ok to freeze?
Yummy, yum-yum-yum!!! These are great. I put them on a small bed of rice. Delicious. My family loved it and they are sometimes picky on new recipes.
Very tasty. Was a hit with my husband who can be very picky.
I like to try different recipes all the time, but keep coming back to this one when I want a great meatball dish. It's quite sweet, and particularly good when you get some crunchy bits with the meatballs. Goes over well with young and old in our house. Definitely worth trying!
The sauce is not too sweet or too sour. It's perfect. This recipe just has a a home -cooked taste to it. It's refreshing to see a sweet and sour type recipe without the raw peppers and onions. I thinned the sauce down a little with water and served it as an entree over rice. The recipe calls for 2/3 c. crushed saltines. This is is the same as 20 crackers, crushed.
No comment left
Made this dish twice, once as written and once with a few changes. The first time we found it to be a bit vinegary. Second time I made 1&1/2 times the sauce (we like sauce to use on rice)but only used 1/2 cup vinegar. I also added some green pepper chunks, onions and snow peas and served it over rice. A great change of pace meal. I will make this again. THANX !!
I make these meatballs whenever we have a gathering and there are never any leftovers.
These were ok. A little on the bland side though. Needed more season salt in the meatballs and the sauce was in need of some pep.