Try this Sweet/sour Meatball recipe, or contribute your own.
Suggest a better descriptionMeatballs: Mix ingredients. Refrigerate for a few hours. Form into small balls. Brown the balls WELL, using either margarine or a substitute. This browning is especially important if you use turkey. May be made well in advance, frozen or refrigerated. Sauce: Brown flour in shortening, stir in the water gradually. It should be lump free. Add remaining ingredients and simmer for at least a half hour, stirring occasionally. When done, drop meatballs into sauce. NOTES: I usually adjust the ingredients to use 2 lbs. of ground meat and double the sauce. It is outstanding on rice! Let me caution you, it tastes better when chilled or frozen and re-heated. Additionally, some people find the vinegar a bit strange smelling .. but have no fear it will be good. Additionally, I adjust (to may taste) the lemon, ginger snaps after tasting sauce ... and, have discovered that I prefer more pepper in the balls. Posted to JEWISH-FOOD digest by "Merle Lynn Traub"
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Serving Size: 1 Serving (1403g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1198 | ||
Calories from Fat: 126 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 216.3mg | 67 % | |
Sodium 205.5mg | 7 % | |
Potassium 877.6mg | 23 % | |
Total Carbohydrate 270.8g | 80 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 267.7g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1198
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