Sweet and Sour Potted Meatballs

Sweet and Sour Potted Meatballs

Sweet and Sour Potted Meatballs

I love these meatballs.  They are not your typical “asian” sweet and sour meatballs.  The meatballs people seem to throw together at parties, loaded with cranberry sauce or barbecue sauce.  Nope.  These are serious meatballs with a true jewish homecooking flavor.  I think my husband was a tad skeptical when I first told him I was making sweet and sour meatballs for supper.  I could imagine he was thinking: “oh dear, this is going to be too sweet, too sticky, too sugary for a real meal”.  I think he was pleasantly surprised when I didn’t serve him a deep burgundy sweet mess but a lovely and tangy with “just enough sweetness” gorgeous meatballs over perfectly roasted spaghetti squash!

scrumptious and such a different take on typical meatballs

scrumptious and such a different take on typical Italian meatballs

Adapted from:  Saveur Magazine

Ingredients:

For the sweet and sour sauce:

2 tablespoon olive oil

1 medium onion, minced

1 29-ounce can tomato sauce

¼ cup fresh lemon juice

¼ cup firmly packed brown sugar

Salt and Pepper, to taste

For the meatballs:

2 lb. ground beef (80% 20% or 85% 15%)

2 eggs

½ cup Italian breadcrumbs

½ cup Panko

1 medium onion, minced

Zest of 1 lemon

2 teaspoons kosher salt

2 teaspoons fresh ground pepper

How to:

For the sauce:

In a large Dutch oven, heat your oil, add your onions and saute over medium heat until tender and golden.  Add your tomato sauce and rinse out the can with ½ cup water to loosen any sauce that remains, adding the liquid to the pot.  Add your lemon juice, brown sugar, salt and pepper.  Bring to a boil and reduce to a simmer, cook over medium heat for about 10-15 minutes.  Set aside.

delightful sauce

delightful sauce

For the meatballs:

Preheat your oven to 400 degrees F.  Line two baking sheets with a silicone mat or parchment paper.  Set aside.

In a large bowl combine your ground beef, eggs, breadcrumbs, panko, onion, lemon zest, salt and pepper.  Using your best tools, your hand, combine everything but do not over-mix.  Using a medium sizde scoop form your meatballs and place them on your prepared pans.  Put in your preheated oven for 20 minutes.  Once your meatballs are ready, bring your sauce back to the stovetop and add your meatballs to your sauce.  Bring to a simmer and let this cook for another 10-15 minutes.  Stirring occasionally.  Taste and adjust seasoning.

all aboard!

all aboard!

ready for the oven

ready for the oven

might look like nothing but these meatballs pack some serious flavors!

might look like nothing but these meatballs pack some serious flavors!

all in, time to simmer

all in, time to simmer

so so so gorgeous and delicious!

so so so gorgeous and delicious!

Serve over roasted spaghetti squash or pasta or rice, whatever pleases your crowd!

take a bite, trust me you will fall in love!

take a bite, trust me, you’ll fall in love!

Printer Friendly: Sweet and Sour Potted Meatballs

Peace and Sweet Mess,

Isabelle

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