Sunday, August 10, 2014

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.


13 comments:

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

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

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  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?!?!

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    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.

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

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

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

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

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

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  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

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

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

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