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Sweet and Sour Meatballs
CATEGORY: Appetizer- Hot
 
We don't often see meatballs on a party buffet table these days.  We have to wonder why?  These are delicious. This recipe can be made a couple of days before the party and warmed up just before serving.  Serve them in a copper chafing dish, like they did in the 1970's.
SERVINGS: 8
PREP TIME: 15 minutes
COOK TIME: 1 hour and 30 minutes
INGREDIENTS
  • 4 14.5 oz cans Italian-style diced tomatoes
  • 1 1/2 cups finely diced yellow onion 
  • 1 14.5 ounce can beef broth
  • 5 garlic cloves, minced
  • 1/2 cup brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 pounds lean ground beef
  • 1 cup toasted fresh breadcrumbs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon allspice
  • 2 large eggs, beaten
DIRECTIONS

Pour diced tomatoes and the juice into a heavy large covered casserole. Crush tomatoes. Add beef broth, 1/2 cup diced onion, brown sugar, one half of the minced garlic and 1 tablespoon lemon juice. Bring to boil. Reduce heat to low and simmer sauce while preparing meatballs.

Combine beef, breadcrumbs, salt, pepper, allspice, 1cup diced onion and remaining minced garlic in large bowl. Add beaten eggs; mix well. Shape into 1" to 1 1/2" meatballs. Gently place meatballs into the simmering sauce. Partially cover casserole and simmer over low heat until meatballs are cooked through and sauce is thick, approx 1 hour 30 minutes. Remove any fat that forms on top of the sauce.