"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

“Celia’s" Sweat and Sour Meat Balls Recipe

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This recipe for “Celia’s" Sweat and Sour Meat Balls, by , is from Mimi's Southern Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. ground beef or chuck
6 tbsp. finely chopped parsley
2 c. buttermilk bread crumbs, finely ground
2 eggs, well beaten
2 tbsp. onion, grated
Salt and pepper to taste

Sauce:
3 tbsp. cornstarch
1 c. vinegar
1 c. sugar
2 green peppers (sliced long ways)
1 large can pineapple chunks, undrained
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
3 drops Tabasco sauce
1 large red pepper (or jar or whole pimento, sliced)
1 large jar of pickled cauliflower, drained

Directions:
Directions:
Meatballs: Combine ingredients and shape into 1” balls. Sauté in butter until brown. If you only brown a few at a time and shake them around in the pan you will have nice, round balls.

Sauce: Combine cornstarch, vinegar, and sugar. Cook until clear. Add remaining ingredients and bring to a boil. Stir and pour over browned meatballs. Bake at 300-325º for 30 minutes. Serve in hot chafing dish.

 

 

 

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