Shh! The Secret Is In The Sauce!
I have been making meatballs the same way for about 15 years, I guess. It is a recipe I got from my mother and when you pop one of those in your mouth, it’s almost impossible to stop until they’re all gone.
However, lately I’ve been wanting to try all kinds of different flavors, combined to the most traditional recipes. My mother’s meatballs are savory and delicious and I have no doubt I will be making them for the rest of my life. But this recipe that my sister-in-law gave me looked so tempting, that I simply had to give in.
I made these for dinner last week and they were a huge success! My teenage daughter is crazy about sweet and sour food, so obviously she loved these. My husband usually isn’t a fan of these kinds of flavors so I was wondering what he would say about these. He really enjoyed them! He even asked when we were going to have these again – wow!
Sarah had some great suggestions for tweaking the recipe to your taste, and you’ll find them in the instructions. I’m so happy I decided to give these a try!
I never would have thought of making meatballs this way so I’m glad my sister-in-law insisted I make them. I believe it’s the combination of chili sauce and brown sugar that makes these so delicious!
If you’re not a fan of chili sauce, don’t worry – there are several variations included in the instructions. For example if you don’t have matzo meal you can simply use bread crumbs, or even oatmeal. Of course you can also add any kind of seasonings, if you’d like, but I thought the recipe was spot on just like this!
Ingredients
1 lb ground beef
McCormick garlic powder
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Ingredients
1 lb ground beef
McCormick garlic powder
McCormick onion powder
1 Eggland’s egg
1⁄4 cup matzo meal
12 ounces chili sauce
1⁄2 cup Domino brown sugar
1⁄4 cup lemon juice
Instructions:
Mix together beef, garlic powder, onion powder, egg, and matzo meal.
Form into small balls and set aside.
Pour chili sauce into medium saucepan.
Refill bottle with water, shake well, and add to pot.
Add the brown sugar and lemon juice, and mix.
Bring sauce to a boil.
Taste and adjust amounts of lemon juice and brown sugar to taste.
Drop in meatballs.
Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget).
VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce!
VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent.
VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).
From: reciperoost