by drbabs
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A&M's Testing Notes:
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Expand2 pounds lean ground beef (organic grass-fed preferred) Ask a question about this ingredient
1 large egg, beaten Ask a question about this ingredient
2/3 cups dry fresh bread crumbs Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon pepper Ask a question about this ingredient
1 tablespoon chopped fresh basil (or 1 teaspoon dried) Ask a question about this ingredient
Mix all ingredients together and shape into small balls. (I use a melon baller.) Place in baking pan and cover with sauce, below.
Ask a question about this step1 medium onion, chopped very fine Ask a question about this ingredient
1-2 cloves garlic, minced or put through a garlic press Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 cups pureed tomatoes (I use Pomi if fresh aren't available. If you use fresh tomatoes, peel and seed them first.) Ask a question about this ingredient
1/3 cup brown sugar Ask a question about this ingredient
1/4 cup apple cider vinegar Ask a question about this ingredient
2 tablespoons Worcestershire sauce Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
fresh ground black pepper to taste Ask a question about this ingredient
Saute onions in oil till softened and lightly browned. Stir in garlic--don't let it brown.
Ask a question about this stepAdd pureed tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper. Simmer, uncovered, for about 5 minutes.
Ask a question about this stepPour sauce over meatballs. Bake at 350, covered, for 30 minutes, and uncovered for another 45 minutes. Serve warm (I use a crock pot because I don't have a chafing dish.) with toothpicks.
Ask a question about this stepGreat minds think alike, like your Aunt Julie and my grandmother ;)
These sound delicious - I especially like the sound of your sauce.
Yum! My Mom did one like this with just sugar and lemon juice.
She sometimes did it with just meatballs and called it sweet and sour meatballs. But she used the same sauce for a dish I havent' seen outside my extended family that they called "chicken fricasee" although it bears absolutely no resemblance to the French dish. This uses all the poor man's parts: gizzards, necks, wings and the sweet and sour sauce. My kids hate the gizzards and necks so id I ever do make it, I stick to the meatballs.
I can't edit this for some reason, but use a melon baller to shape the meatballs and serve with toothpicks. (I keep mine warm in a crockpot because I don't have a chafing dish.) Meatballs are comfort food and these really bring me back to my childhood.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Made these yesterday for a party. Big, big hit. I thought they were delicious. I went for the grass-fed beef and I felt the texture was very different, in a good way. The meatballs were incredibly moist and tasty. Recipe is a keeper for any party.