Sweet-Sour Meatballs (Pacific Islands) Recipe

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Sweet-Sour Meatballs (Pacific Islands) Ingredients

NORMA WRENN

1 egg
3 tbsp horseradish
1 cup water chestnuts, finely chop
1 lb lean ground meat
1/3 cup orange marmalade
1 clove garlic, minced
1/4 cup soy sauce
2 tbsp lemon juice
1/3 cup water

A Recipe for
Sweet-Sour Meatballs (Pacific Islands)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Sweet-Sour Meatballs (Pacific Islands)

Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

Sweet-Sour Meatballs (Pacific Islands) Directions

Mix egg, horseradish, water chestnuts and ground meat; shape into
1-inch balls. Place in baking dish. Bake at 350 degrees for 12
minutes. Combine marmalade, garlic, soy sauce, lemon juice and water
in saucepan; bring to a boil. Pour over meatballs; heat thoroughly.
Better if made day ahead. Yield 20-25 meatballs.

Source: Recipes on Parade: Foreign Foods - Military Officers' Wives

Serves: 20

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Sweet-Sour Meatballs (Pacific Islands) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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