Sweet-Sour Meat Balls

Sweet-Sour Meat Balls

Ingredients:
3/4 cup dry bread crumbs
1 tablespoon instant minced onion (or 1/4 cup finely chopped fresh onion)
2 teaspoons salt
1/2 teaspoon pepper
just enough water to soften
3 pounds ground beef
1 pound bulk pork sausage
3 eggs, slightly beaten
cooking oil
1 bouillon cube
1-1/2 cups water
4 carrots
3 green peppers
3/4 cup cider vinegar
1 cup light brown sugar
1/4 cup soy sauce
1/3 cup cornstarch

Directions:
Combine bread crumbs, onion, salt and pepper with water and let stand for a few minutes.  Add this to the ground beef, pork sausage, eggs and mix well.  Shape in small balls and brown in a heavy skillet containing a small amount of oil.  Remove to a roasting pan. Pour off fat in skillet, add water and bouillon cube, heat and strain. Pour this liquid over the meat balls.  Cover and bake in preheated 350-degree oven for approximately 30 minutes.  In the meantime, cut carrots into strips and cook until almost tender; cut green peppers into wedges and cook for a few minutes.  Make sauce by combining 4 cups water with the vinegar, sugar and soy sauce.  Bring to a boil; thicken with cornstarch dissolved in small amount of water, cook until thick and clear.  Pour liquid off meatballs and discard; add carrots and green peppers to meat balls.  Pour soy sauce mixture over all and return to oven to heat gently.  Bake in preheated 350-degree oven for approximately 20 minutes.  (Makes 12 servings)

"The above recipe is great served with rice or potatoes.  Also good for a large group and because it improves with reheating, the dish can be prepared ahead of time."  (Original recipe created by Beverly Wright from Reddick, Illinois, whose husband, LeRoy, sang at our wedding in 1963.)

 Meat balls could be placed on a greased baking sheet and browned in a preheated 350-degree oven for about 15 minutes.  Instead of the bouillon cube in 1-1/2 cups water, could use 1-1/2 cups beef broth that might be leftover in your freezer or pantry.  Again, this is a great recipe for a great crowd.