My mom used to make sweet and sour meatballs and I carried on that family tradition back when we used to host New Year’s Day open houses every year. Paging through the Best of Byerly’s Cookbook ( 1985) – billed as a recipe collection from the test kitchen of Byerly’s home economists – I found a twist on that traditional favorite and made them for Super Bowl watching! They are savory AND sweet. And even better the next day! This was the cookbook where I learned the trick to perfect pot roast! Frankly I loved Byerly’s more before they became Lunds/Byerly’s!
Oriental Meatballs
1-pound lean ground beef
1 8-ounce can water chestnuts, drained and chopped
½ cup dry breadcrumbs
⅓ cup milk
1 egg
1 tablespoon soy sauce
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon pepper
¼ teaspoon ginger
Sweet-Sour Sauce (recipe below)
Combine ground beef, water chestnuts, breadcrumbs, milk, egg, soy sauce, garlic salt, onion powder, pepper and ginger. Shape into balls, using about 2 teaspoons mixture for each; arrange in a 10 x 15-inch jelly roll pan. Bake in a preheated 375 degree oven 10 minutes. Prepare Sweet-Sour Sauce; pour over meatballs. Bake until sauce is bubbly hot, 10 to 15 minutes longer. To serve, keep meatballs and sauce warm in chafing dish or fondue pot. Serve with cocktail picks. Makes 4 to 5 dozen depending upon how you roll them!
Sweet-Sour Sauce: Combine ½ cup vinegar, 1 cup pineapple juice, 1 cup packed brown sugar and ½ teaspoon salt in a small saucepan. Dissolve 2 tablespoons cornstarch in 2 tablespoons water; stir into pineapple mixture. Cook over medium heat, stirring constantly, until thickened and transparent.
connieiscooking 
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