Published: by Glenn Mac Farlane |
permalink This recipe is an absolutely wonderful hors d'oeuvre or appetizer for any kind of party or
celebration.EQUIPMENT: 2
large mixing bowls, measuring cup and spoons,French chef's knife, cutting board and large covered sauté skillet or electric skillet PREPARATION
TIME: 45 minutes - Makes 25 to 30 meatballs1poundgroundbeef
or turkeyL poundItaliansausage,removedfromcasing1 medium onion,minced2 cloves garlic, minced2 eggs, beaten½ cup dry breadcrumbsSWEETANDSOURSAUCE2/3 cup apple cider vinegar¼ cup cornstarch (4 tablespoons)1 (8-oz.) can pine apple chunks in juice, undrained1 (8-oz.) can bamboo shoots, undrained2/3 cup packed light brown sugar1 (8-oz.) jar maraschino cherries, undrained ¼ cup soy sauceCombine the ground turkey or beef, Italian sausage, onion,garlic, eggs and bread crumbs in a mixing bowl. Mix well and shape mixture into 25 to 30 l-inch meatballs.In a hot, dry skillet over medium-high heat 325˚F – 350˚F (165˚C - 175˚C), dry sauté the meatballs with the cover on and the vent open until browned on all sides, 15 minutes, turning occasionally.Meanwhile, prepare the sauce: In a mixing bowl, combine the vinegar and cornstarch. Stir in
remaining ingredients and mix well.Slowly stir the sauce mixture into the meatballs. Cook, stirring, until thickened. Remove the skillet from the heat and let stand for 5 minutes before serving.To serve, place toothpicks into the meatballs and serve straight from the skillet or transfer
them to a warm serving dish.PER 2 MEATBALLS
WITH SAUCE: 418Calories • 9gFat(18%caloriesfromfat) •
12gProtein •
77g Carbohydrates• 64 mgCholesterol
• 502mg Sodium
