These were really good! The meatball recipe is my mother-in-law's and the sweet and sour sauce recipe I got from a girl in my ward. What I liked most about it is I already had everything on hand. Those recipes are the best.
Meatballs
1 lb ground beef
1 egg
1 tsp worchestershire sauce
¼ cup chopped onion
1/3 - 1/2 cup dry bread crumbs
2 T grated Parmesan cheese (the kind in a jar works fine)
½ tsp beef boullion
1 tsp minced garlic
½ tsp oregano
½ tsp salt
¼ tsp pepper
dash of Texas Champagne (Tabasco)
½ tsp Emerill’s original seasoning
Mix all ingredients together. Shape mixture by tablespoonfuls into 1 1/2” balls.
To cook in a skillet: Heat 1 tbl. oil in a large skillet. Cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat.
To cook in the oven: Place the meatballs in a foil lined cookie sheet with sides. Bake uncovered in a 400 degree oven until light brown and cooked through; about 15 min. They are done when you touch them and they spring back.
*You can also freeze these. Just cook as usual, wait for them to cool off a little, and put in a freezer bag.
Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup bbq sauce
1 tsp Worcestershire sauce
Combine all ingredients in saucepan. Add meatballs and cook until heated through. Serve over rice or noodles.
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