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Make-Ahead Sweet and Sour Meatballs Recipe

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This recipe for Make-Ahead Sweet and Sour Meatballs is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices white sandwich bread, torn into pieces
1/2 C. whole milk
2 large egg yolks
1/2 lb. ground pork
1/2 C. fresh parsley, chopped
2 cloves garlic, minced
1 tsp. pepper
1 tsp. salt
2 1/2 lbs. 85% lean ground beef
Sauce:
1 tbsp. vegetable oil
1 onion, minced. (1 C.)
1-(28 oz.) can tomato sauce
2 1/2 C. apricot preserve
1/4 C. dark brown sugar, packed
3 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
1/4 tsp. red pepper flakes
Directions:
Directions:
Meatballs: Heat oven to 450 degrees. Mash the bread, milk and egg yolks in a large bowl until smooth.. Add the pork, parsley, garlic, s/p and mix until incorporated. Add the beef and knead gently until combined. Form into
1 1/4" meatballs. (this should make about 80) Bake the meatballs on rimmed baking sheets until cooked through. (12-15 minutes). Rotating sheets halfway through. Let cool. Refrigerate until firm, (30 minutes). Transfer to zipper freezer bags. (for one month). Sauce: heat the oil until simmering. Add onion, until softened, (5 minutes). Whisk tomato sauce, preserves, sugar, Worcestershire, mustard and red pepper flakes into onions. Bring to a boil and simmer until the sauce thickened, (15 minutes). Cool to room temperature. Transfer sauce to freezer container up to one month. When ready to use, reheat the sauce, simmer. Stir in frozen meatballs and heat through. (10-15 minutes). Serve with toothpicks or spoons for sauce and meatballs.

 

 

 

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