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Classic Meatballs and Sweet and Sour Sauce

As I mentioned before, I wanted to try a few recipes that were cost effective yet yummy and anything with ground beef fits the bill. What could be more versatile than meatballs? I decided to make basic meatballs from my Betty Crocker cookbook – that way I could freeze leftovers and use them in a number of other recipes like spaghetti and meatballs, sweet-n-sour meatballs, meatball sub sandwiches, or smother them in barbeque sauce and pour over rice. I’ve made this recipe many times and I keep going back to it because of it’s simplicity.

Classic meatballs
Makes 4 servings

1 lb lean (at least 80%) ground beef
1/2 cup bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Heat oven to 400°F. Line 13×9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until no longer pink in center.

Variation
Turkey or Chicken Meatballs: Substitute 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.

How-To
For evenly-sized meatballs that will cook in the same amount of time, pat meat mixture into a 6×4-inch square. Cut into 24 squares. Roll each square into a ball.

Nutrition Information (1 Serving) Calories 280 (Calories from Fat 140), Total Fat 15g (Saturated Fat 6g, Trans Fat 1g),    Cholesterol 125mg;    Sodium 480mg;    Total Carbohydrate 13g        (Dietary Fiber 1g,  Sugars 3g),    Protein 24g;


Sweet and Sour Sauce

1/2 cup brown sugar
1 tbsp cornstarch
1 can crushed pineapple in juice, drained and juice reserved
1/3 cup white vinegar
1 tbsp soy sauce
1/4 cup finally chopped green bell pepper

1. Mix brown sugar and cornstarch in 1 quart saucepan
2. Add enough water to reserved pineapple juice to make 1/2 cup; stir into sugar mixture. Stir in vingar and soy sauce.
3. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 mi. Stir in pineapple and bell pepper.
4. Use sauce immediately or cover and refridgerate for up to 2 weeks or freeze for up to 1 year.

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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