Sweet and Sour Meatballs

**Update October 2013…The first photos were horrible. You’re so lucky I took new ones. Its from 3 1/2 years ago but still makes a regular appearance on our menu. It freezes well in a ziplock back with cooled sauce and meatballs. To make a large batch, brown in the oven at 350F for 10 min on a cookie sheet!**

Its official that I’m in love with Sweet and Sour meatballs. They’re so versatile, they taste like good take out, and they can be prepped ahead. Need I say more? I discovered them 4 years ago in a church cookbook, made my neccesary changes and fell in love forever. You won’t ever regret making these.

Serve on rice with steamed veggies and you’re family will love you forever!

 

Sweet and Sour Meatballs

serves 3 

1 lb ground meat (I used venison)

1 egg

1/4 c oatmeal, put through blender or food processor

2 cloves garlic, minced (or 1 tsp dried minced garlic)

a dash of pepper

1/3 c water

1/4 c vinegar

1 tbsp soya sauce

1 tbsp cornstarch

1/3 c sucanot, rapadura or panella (These are all low processed sugars. Use brown sugar if thats all you have. 3-4 tbsp honey could be subbed!)

1/2 c pineapple tidbits or chunks (optional)

Mix together meal, egg, oatmeal, garlic and pepper. Roll into 1″ balls and brown in a skillet with oil on medium-high. In a medium saucepan whisk together water, vinegar, soya sauce, cornstarch and brown sugar over medium heat until thickened. Arrange browned meatballs in 8″x8″ pan, sprinkle pineapple on top then pour the sauce on. Refridgerate for a day or so OR bake right away at 350F for 45 minutes. Serve on rice or mashed potatoes!

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