A Grey Cup and Christmas party fixture for your parents, still the bomb today.
| 1 lb | ground beef |
| Worcestershire sauce, to taste | |
| 3 T | breadcrumbs (could be gluten free) |
| dried oregano, to taste | |
| 1 clove | garlic, minced |
| 1 | egg, slightly beaten |
| salt and pepper, to taste | |
| oil for frying |
Lightly mix all the ingredients. Test fry a bit of the meat mixture for seasoning. Adjust if needed and form into balls, making sure to not overwork the meat. Fry in oil until golden, but not cooked through, then place on paper towel to drain. Reserve.
Sauce
| 1T | canola oil |
| ½ c | onion, chopped |
| ¾ c | brown sugar, packed |
| 2 T | vinegar |
| 1t | lemon juice |
| 1c | ketchup |
| 2 T | soy sauce or Tamari (gluten free) |
| green onion for garnish |
Sauté onion in oil until soft and slightly coloured. Add the rest of the ingredients and simmer for 20 minutes. Add the meatballs and cook for 1 hour on medium. To serve: Pile on a plate with toothpicks and lots of green onion shaved over.