My Recipe Box - Sweet and Sour Meatballs

I have made these for years when I get in the mood for meatballs, the recipe is from my trusty Betty Crocker cookbook which I consider to be my only keeper. Photo is from the book as well.

Can also be made and served directly from a crock pot.

Meatballs

1 pound hamburger
1  cup dry bread crumbs gluten free
1/4 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 egg

Mix ingredients; shape into twenty 1 inch balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan, 13 x 9 x 2 inches in 400 degree oven until light brown, 20 to 25 minutes. 4 servings

Swedish Meatballs: Substitute 1 pound ground pork for  pound and half-and-half for the milk. Mix in 1 teaspoon ground allspice. Cook in skillet.

Sweet-and-Sour Meatballs

Meatballs (from above)
1 cup packed brown sugar
1 tablespoon cornstarch
1 can (13 1/4 ounces) pineapple chunks - I sometimes substitute orange juice and some ketchup
1/3 cup vinegar
1 tablespoon soy sauce
1 small green pepper, coarsely chopped - sometimes I add but most times I don't

Cook meatballs in skillet; remove. Drain fat from skillet. Mix brown sugar and cornstarch in skillet. Stir pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover, simmer. Stirring occasionally, 10 minutes. Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes. 4 servings