It’s still football season around here. As a matter of fact, it’s UGA‘s homecoming this weekend. Our Bulldogs will be playing New Mexico State at 12:30 tomorrow and we’re hoping for a big win! Whether you’re having folks over to watch the game or tailgating in Athens, I’ve got another great game day recipe for you. Now those Baked Buffalo Wings I posted earlier this week are my favorite game day treat, but these Sweet and Sour Meatballs are a close second. They’re easy to make and everybody likes them. Even the little ones. They have that lovely sweet and tangy flavor that comes from mixing catsup and vinegar.
This recipe uses both ground beef (I used ground chuck) and ground turkey breast. That combination gives you just enough fat from the hamburger so that the meatballs aren’t dry.
Put the ground meats in a medium mixing bowl and then grate a small onion into the bowl with them.
Add the egg, bread crumbs, salt and pepper. Combine the mixture thoroughly. You can use your hands if you want to, but I find that using a fork is actually easier and keeps me from compressing the mixture and making it tough.
Form the mixture into 1-inch meatballs. I use a measuring tablespoon to make sure I get them all the same size. One tablespoon of mixture makes a one-inch meatball.
In a large skillet over medium-high heat, melt the butter with the oil. Add the meatballs and brown them on all sides. Work in batches so that you don’t crowd the pan. Remove them meatballs and set aside.
Pour out any fat remaining in the pan and wipe it out with paper towels. Return the pan to the heat, add the catsup, vinegar, Worcestershire sauce, sugar, mustard, salt and pepper and bring to a boil.
Return the meatballs to the pan, reduce the heat to a simmer and cook for 5 minutes or until meatballs are cooked through.
Cocktail meatballs simmered in a tangy sweet and sour sauce.
- ¾ lb. ground beef
- ¾ lb. ground turkey breast
- 1 small onion, grated
- 1 egg
- ½ cup Italian seasoned bread crumbs
- 1 ½ tsp. salt
- ½ tsp. ground black pepper
- 2 tblsp. butter
- 2 tblsp. canola oil
- ¾ cup reduced sugar catsup
- 1/3 cup white vinegar
- ¼ cup Worcestershire sauce
- 3 tblsp. sugar (or Splenda)
- 2 tsp. dry mustard
- 1 tsp. salt
- ¼ tsp. ground black pepper
- Combine the ground beef, ground turkey, onion, egg and bread crumbs in a medium bowl. Mix well.
- Form 1” meatballs using approximately one tablespoon of mixture per meatball.
- In a large skillet, melt the butter and oil over medium heat.
- Brown the meatballs on all sides. Work in batches to avoid crowding the pan.
- Remove from skillet and set aside.
- Pour out any accumulated fat in skillet and wipe clean.
- Return the skillet to the heat, add the catsup, vinegar, Worcestershire sauce, sugar, mustard, salt and pepper and bring to a boil.
- Return the meatballs to the pan, reduce the heat to a simmer and cook for 5 minutes or until meatballs are cooked through.
Other cocktail meatball recipes you might enjoy from around the internet:
- Lemon Tarragon Cocktail Meatballs from No Recipes
- Mini Meatballs with Garlic and Basic Sauce from My Colombian Recipes
- Emeril Lagasse’s Cocktail Meatballs
- Cocktail Meatballs with Spicy Cranberry Glaze
What I was cooking…