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This recipe for SWEET and SOUR MEATBALLS, by , is from Cheryl & Mark Reid, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 26, 2009


3 lbs. ground beef
2 lbs. ground pork (optional)
3 eggs
1 cup bread crumbs
1 onion
2 tsp. salt
1/2 tsp. pepper
1 1/2 + 1 1/2 + 4 cups water
1 beef bouillon
3/4 cup vinegar
1 cup brown sugar packed
1/4 cup soya sauce
1/3 cup cornstarch (to thicken)
4 carrots sliced
3 green peppers sliced

Mix meats and eggs together.
Mix bread crumbs. onion, salt, pepper and 1 1/2 cups water together.
Add to meat / egg mixture.
Shape into balls. Fry in vegetable oil until browned.
Remove from fry pan to roaster pan.
Pour off fat and add to fry pan 1 1/2 cups water and beef bouillon cube.
Bring to a boil and pour over meatballs.
In large sauce pan, pour in 4 cups water, vinegar, brown sugar, soya sauce and carrots. Mix cornstarch with a bit of water and add to pan. Bring to a boil and then pour over meatballs.
Bake at 350 about 45 minutes.
Remove from oven and add green peppers.
Return to oven and bake another 20 minutes or so.

Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
If you want to freeze, partially cook carrots, add to roaster pan and do not cook meatballs in oven. When wanted to eat, remove from freezer, thaw about 15 minutes and then cook as above. Carrots and green pepper can be omitted. I also make extra gravy when we have a beef roast for dinner. Make the meat balls and cook them in the gravy. Can serve with white rice.




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