Have you ever gotten into your head that you just had to have a particular food? It’s not so much of a craving, as just I really, really want to have this. I got that last weekend. I absolutely had to have sweet and sour meatballs – and I just so happened to have some ground beef in my freezer (from when my daughter absolutely had to have beef – that was her body telling her she needed iron, and we always listen to our bodies in my house).
So, I went searching for sweet and sour meatball recipes. My husband got in on it to, because he liked the idea. He insisted that we go with the chili sauce/grape jelly version even though I thought it sounded absolutely disgusting – really? Grape jelly? Ew!
But I started to make it – reading all of the fantastic comments on allrecipes.com as I did so. They gave me some terrific ideas of how to make the recipe better, so I picked and chose from them and this is what I came up with.
I have to tell you this sauce is so good, after we’d eaten all of the meatballs out of it, I kept the sauce to use with some chicken breast later.
Sweet and Sour Meatballs
For the meatballs:
1 lb 80% (or higher) less fat ground beef
¼ cup matzah meal
1 small onion chopped fine
1 package cooked frozen meatballs
For the sauce:
1 jar chili sauce
1 jar grape jelly
1 can jellied cranberry sauce
1 tsp (or more to taste) sriracha (asian chili sauce – it’s hot!)
½ Green pepper cut into bite-size pieces
Pineapple juice and pineapple chunks
2 tsp corn starch as needed to thicken sauce
- Chop the onion up into super small bits, mix with the rest of the ingredients for the meatballs.
- Fry the meatballs, pouring off any fat
- Let them rest (and lose more oil) on paper towels
- In a sauce pan, pour in all of the sauce ingredients except for the pineapple juice and fruit chunks
- Break up the big pieces of jelly (both grape and cranberry) to make a smooth sauce. Simmer for about 10 minutes as you fry the meatballs.
- Add in the green pepper and about ¼ of the can of pineapple juice and ½ of the fruit chunks.
- Feel free to add in any additional veggies (carrots, peas, whatever, sneak those babies in there!)
- Add the meatballs into the sauce and let them simmer for 30-40 minutes.
- Serve on a bed of rice or egg noodles. Delicious!