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Sweet, Hot, and Sour Meatballs

Makes: 24 servings
Serving size: 2 meatballs Yield: 48 meatballs
Prep 20 mins Bake 375°F 30 mins
Sweet, Hot, and Sour Meatballs
Ingredients
  • 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 juice
  • 1 1/2 teaspoons  Worcestershire sauce
  • Few dashes bottled hot pepper sauce
Directions

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).

From the Test KitchenTo Tote:
  • Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.
Nutrition Facts (Sweet, Hot, and Sour Meatballs)
  • Servings Per Recipe 24,
  • cal. (kcal) 154,
  • Fat, total (g) 8,
  • chol. (mg) 23,
  • sat. fat (g) 3,
  • carb. (g) 9,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 4,
  • pro. (g) 7,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 4,
  • Cobalamin (Vit. B12) (µg) 1,
  • sodium (mg) 232,
  • Potassium (mg) 108,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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