Sweet & Sour Meatballs

A passed hors d’oeuvres from the past….

Tonight I am catering an event – passed hors d’oeuvres.  I love to serve meatballs, they are easy and a good way to soak up the alcohol. Here is one from Bon Appetit magazine from years ago.  This recipe uses a bottle of Homade® brand chili sauce. I had never heard of this sauce before.

PS – you can also use pre-made frozen meatballs and put them in a crockpot….

Sweet & Sour Meatballs

Makes about 25 meatballs

1 lb lean ground beef
½ cup plain dry breadcrumbs
¼ cup minced celery
¼ cup minced fresh parsley
1 large egg
½ tsp ground black pepper
1 oz package dry onion soup mix – divided use
12 oz bottle Homade® brand chili sauce
¾ cup beef broth (or use water)
½ cup golden raisins
½ cup tarragon vinegar
2 Tbs sugar

Combine the ground beef, breadcrumbs, celery, parsley, egg and the 1/2 teaspoon pepper in medium bowl. Add 1 1/2 tablespoons of the soup mix; blend well. Using moistened hands, form mixture into 1-inch-diameter balls and place on sheet of foil.

Combine the chili sauce, 3/4 cup of broth or water, the raisins, vinegar, sugar and the remaining soup mix in heavy large pot. Bring to a simmer over medium-low heat. Drop the meatballs into the sauce. Cover the pot and simmer until the meatballs are cooked through and the sauce thickens, stirring occasionally – about 30 minutes.


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