SWEET-SOUR MEATBALLS

(These were winners as appetizers in our restaurant. Serve with fancy toothpicks.)

PART 1.
3/4 C. CATSUP
1 LG SLICED ONION
1-1/2 TSP. SALT
3/4 C. BROWN SUGAR
1/2 C. RAISINS
2 C. WATER
1/4 TSP. PEPPER
1/4 TSP. POWDERED GINGER
1/2 PLUS 1/4 TSP. CITRIC ACID

PART 2.
1 LB. GROUND BEEF
1 EGG
1/4 C. TOMATO JUICE
1/2 CUP BREAD CRUMBS
3/4 TSP. SALT
1/2 TSP. PEPPER
1 T. GRATED ONION

 

 

 

MIX TOGETHER ALL THE INGREDIENTS IN PART ONE.
USING YOUR HANDS IS THE BEST WAY.

ROLL INTO 1 INCH BALLS AND PUT THEM IN A LARGE FYING PAN.ELECTRIC, IF POSSIBLE.

MIX TOGETHER ALL THE INGREDIENTS IN PART 2 AND POUR OVER MEAT BALLS. BRING LIQUID TO A BOIL AND THEN LOWER TO SIMMER. COVER AND COOK 1 HOUR.

(CHECK THAT MEAT IS NOT STICKING BY MOVING IT GENTLY. TURN ANY BALLS THAT ARE NOT SUBMERGED IN THE LIQUID)