Chef Brad Smoliak’s nana’s sweet and sour meatballs are a nostalgic and delicious trip back in time.
Meatballs
| ½ c | breadcrumbs |
| 1½ lbs | each beef and pork |
| ½ c | water |
| 1 | egg |
| 1 T | brown sugar |
| 1 T | white vinegar |
| ½ t | each salt and pepper |
| 1 med | carrot, grated |
Mix together and form 1-inch balls.
Pan fry on medium heat until light golden brown. Place in a casserole dish and reserve.
Sauce
Preheat oven to 325ºF
| 1 can | tomato soup |
| ½ can | water |
| 1 | onion |
| ½ c | brown sugar |
| juice of one lemon | |
| ½ c | diced celery |
| ½ c | diced green pepper |
Mix everything together and cook on medium heat for 10 minutes. Pour over the browned meatballs and bake for 45 minutes. Serve with white rice.
Generously serves 6.
