Skip to main content

SRC: Sweet and Sour Meatballs


It's time for Group B's Secret Recipe Club August reveal. This month I was assigned to Join Us, Pull Up a Chaira blog written by Heather.


Heather started her blog as a way to organize her recipes that were overtaking her office in the form of stacks and stacks of magazines, pages ripped from magazines and printed out recipes. Great intentions, but she admits: "I could never find that one recipe I was looking for." I totally understand that! I'm so glad she started this blog.

I can't wait till I see fresh cranberries in the autumn; I am definitely going to make her Cranberry Chutney. Also on my short list: Beergaritas, Baked Potato Soup, Mini Scallop Casseroles, Balsamic-Roasted Pork Tenderloin, and Turkey Gyros. Yum, yum, yum.

The recipe I selected to share reminds me of some meatballs that my mom used to make when I was a kid...actually, it probably was this recipe. I love the sweet and sour combination, but I adapted the recipe because I wanted to skip the jar and the frozen meatballs, plus I don't have a crock-pot. So, I created my own version with homemade sauce and jam, cooked on the stove. Here's her version: Sweet and Sour Meatballs.

adapted from Join Us, Pull Up a Chair's Sweet and Sour Meatballs

Ingredients

Meatballs
  • 1 pound 4% grassfed ground beef
  • 1 T minced garlic
  • 1 T Apricot-Curry Jam (use whatever jam you have, I just had this open in my fridge)
  • freshly ground salt
  • freshly ground pepper
Chili Sauce
  • 1 C organic ketchup
  • 2 T mustard (I used one of my El Diablo Hot & Spicy Mustards)
  • 1 T vinegar (I used a thyme-infused Pinot Grigio vinegar)
  • 1 T chile paste (such as sambal oelek)
  • 1 T minced garlic
  • dash of ground paprika
  • dash of ground cumin
  • couple dashes of Worcestershire sauce
+ 1 C jelly or jam (I used a Homemade Olallieberry-Port Jam from my pantry)

Procedure
Meatballs: Mix all of the ingredients together in a bowl. Form whatever size meatballs you like. Set aside.
Chili Sauce: Whisk all of the ingredients together in a bowl.

In a large, flat-bottom pan, place the chili sauce and jam or jelly. Stir till the jelly is melted and incorporated into the chili sauce.


Gently drop the meatballs into the sauce and simmer until cooked through. Season with more salt and pepper to taste.


I served these with some baked potatoes, topped with sour cream and chives. Thanks, Heather, for the inspiration.


Comments

  1. These sound great! We love meatballs in our house and I will give these a try.

    ReplyDelete
  2. Camilla, these meatballs look super good!! Making my tummy growl!!

    ReplyDelete
  3. Hi Camilla! So happy to have inspired you this month. I love sweet and sour meatballs and I love your "scratch" version. I'm trying to eliminate as much processed foods as possible and I'll definitely be trying it this way. BTW, how do you not have a crockpot?!?!

    ReplyDelete
    Replies
    1. Thank YOU. I know, I know. A friend gave me a crockpot years ago and I just never got the hang of it, so I got rid of it.

      Delete
  4. I love the idea of using jam in meatballs. Thanks!

    ReplyDelete
  5. I love sweet and sour meatballs! What a delicious choice (from a super awesome blog, too!) :)

    ReplyDelete
  6. They sound delicious! You used such interesting jams, too. Wow!

    ReplyDelete
  7. These sound like a great recipe for holiday parties, good choice Camilla:)

    ReplyDelete
  8. Great, scratch version of this perfect party appetizer!

    ReplyDelete
  9. Hi Camilla
    I love the Sweet and Sour Meatballs and they are get to serve for a crowd, this looks like a great recipe. Hope you are having a great day and thanks for sharing.
    Miz Helen
    SRC Group B

    ReplyDelete
  10. These look delicious. Love the idea of serving them on baked potatoes. Yum! Visiting from SRC B.

    ReplyDelete
  11. What a creative idea to use jam/jelly in meatballs! I bet it gave them such wonderful flavor. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce