Saucy Sweet & Sour Cocktail Meatballs circa 1975

Digging through mom’s recipes*, I came across these cocktail meatballs. One test to determined that this is a great appetizer:

photo 4

Last night, I doubled this recipe, using 2½ pounds of ground beef! These meatballs disappeared within minutes, honestly! And my guests were asking for more!

Saucy Sweet & Sour Cocktail Meatballs

1½ lbs. ground beef
3 tbsp. bread or saltine cracker crumbs
½ tsp. salt
1 egg
Sauce (recipe below)

Mix beef, crumbs, salt and egg and shape into meatballs. Brown in skillet or place in baking pan and bake at 350° F. until brown and firm. Remove from grease and place in a baking dish or casserole. Prepare sauce.

½ c. green pepper, finely chopped
½ c. onion, finely chopped
2 tbsp. butter
1 can (10.5 oz.)  Campbells tomato soup (undiluted)
2 tbsp. brown sugar
4 tbsp. Worcestershire
1 tbsp. prepared mustard
1 tbsp. white vinegar

Brown green pepper and onion in butter until tender. Stir in soup, brown sugar, Worchestershire, mustard and vinegar.

Pour sauce over the meatballs and bake at 350° F for 20 min. Serves 4.

Note: In a pinch, when green pepper is not available, make the sauce replacing the green pepper with 3 small stalks of celery and 2 cloves garlic, finely chopped.

*Note: Recipe originally published in 1975 in the Milwaukee Journal.


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