Bobey’s Sweet and Sour Meatballs

Updated at: Wed, 15 Nov 2023 02:44:48 GMT

Step 1

In a large stovetop casserole or Dutch oven, heat the oil and saute the minced onion over medium heat until tender and golden, 8-10 minutes. Reserve ½ cup tomato sauce for the meatballs and add remaining sauce to the onions. Rinse both cans with ½ cup of water and add liquid to the pan. Stir in sour salt and brown sugar. Bring to a simmer uncovered over medium heat. remove from heat and set aside. To make the meatballs, put the ground meat in a large bowl and push off to one side. Put the egg (1-1.5 works well for 2 lbs of meat), breadcrumbs, minced onion, salt and pepper on the other side. Incorporate the meat into the breadcrumb mixture. I mix with my hands; you could use a fork. Bring the sauce back to a gentle simmer over medium heat. Form 1” (maximum) meatballs and drop each gently into the sauce. By the time the pot seems full, the first meatballs will be cooked enough to move around gently to fit in more meatballs. It’s ok if some are not covered by sauce at first. Cover and simmer slowly for 30 minute, gently rotating and pushing the meatballs around after about 15 minutes. Eventually the sauce will increase and the meatballs will shrink enough for them all to be covered. Let meatballs cool overnight in the pot. Skim off layer of fat and reheat. Add more sour salt and brown sugar to taste - I’ve added quite a lot. The meatballs should be very tender and some crumbly so the sauce is meaty too.

1 liked

0 disliked