Second month of the Secret Recipe Club! This month I was assigned Patti’s blog, Comfy Cuisine. Patti has a great repertoire of recipes on her site. From classic comfort foods, to recipes that reflect her Polish heritage, to Italian favorites. There is a little bit of everything! The Husband and I were headed out to watch the Bears game last weekend at a friend’s house and were in charge of bringing an appetizer. Well, I saw these meatballs and knew that they would be perfect.
These meatballs were easy to make, and let’s be honest, any recipe that is deemed “famous” by its author is sure to be a hit. Patti guaranteed that everyone would love them, and they did! These made for great football food, but would also be suitable for your next potluck or holiday party.
Sweet-Sour Cocktail Meatballs, makes 20-30 meatballs
slightly adapted from Comfy Cuisine
- 20 oz. can pineapple chunks, drained, reserving liquid
- 3/4 cup dry bread crumbs
- 1 tsp. minced garlic
- 1 egg, slightly beaten
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1 small bell pepper, cut into 1/2 inch pieces (I used some frozen bell pepper strips I had in the freezer)
- 1-1/4 cups sugar
- 2 Tbsp. cornstarch
- salt & pepper to taste
- 1 cup liquid (remaining pineapple liquid plus water)
- 1/2 cup ketchup
- 1/2 cup red wine vinegar
- 1 clove garlic, minced
Preheat oven to 375 degrees F. Measure 1/3 cup of reserved pineapple liquid; set remaining liquid aside. In a large bowl, combine 1/3 cup pineapple liquid, breadcrumbs and garlic; blend well. Add egg and ground meats and mix well. Shape into 1-inch balls; place on ungreased baking pan and bake for 20 to 25 minutes or until browned and thoroughly baked.
In a medium saucepan, combine sugar, cornstarch and bouillon. Add remaining sauce ingredients. Cook and stir over medium-high heat until thickened and bubbly. Add pineapple chunks and green pepper; cook until thoroughly heated.
Transfer hot meatballs into serving dish. Add warm green pepper and pineapple mixture and mix gently.