Friday, February 10, 2006

Sweet, Hot, and Sour Meatballs

I have to stop trying recipes that use prepared mustard. All I taste is the mustard. And there are just certain things that should never be eaten with mustard. Meatballs definitely fall into that category. I was intrigued by this recipe because of the unique combination of ingredients. Uniquely awful, as it turns out. What was I thinking? Mustard and apple juice and apple jelly? I have absolutely nothing good to say about this dish. The sooner I can get this posted and begin forgetting I ever made it or tasted it, the happier I will be.

Verdict: What were they thinking???

Sweet, Hot, and Sour Meatballs
(Source: )
1/2 cup refrigerated or frozen egg product, thawed
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple jiuce
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce
1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.
2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated.
Makes 24 servings (48 meatballs)
Recycle: jelly jar, mustard jar, whiskey or apple juice bottle, Worcestershire sauce bottle
Compost: onion skins

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