Sweet and Savory Meatballs

An old-fashioned style of meatball with a sweet and savory sauce, meant to be eaten alone or with mashed potatoes rather than spaghetti. I don't even have a spaghetti meatball recipe. This recipe makes about 20 meatballs, and can easily be doubled or tripled for a party. They can also be made ahead of time, frozen raw, and reclaimed later (make the sauce fresh for baking them)

Meatball Ingredients

• 1 lb ground beef
• 1 tablespoon dried minced onion
• 1 1/4 cups of Minute Rice
• 1 teaspoon of Seasoned Salt
• 1 large egg
• 1 tablespoon ketchup

Sauce Ingredients

• 1 cup/8 oz ketchup
• 1/3 cup water
• 1 tablespoon dried minced onion
• 1/2 cup brown sugar

Process Part 1: Meatballs

1. Preheat oven to 350 F (if you're cooking them now)


2. Mix all of the meatball ingredients up in a bowl, and combine until uniform. This is easiest with hands, recommend gloves (rice is sharp)


3. Roll the mix into balls sized about 1 inch. If you're freezing them, do this now. A ziplock baggie is fine.


4. Place the meatballs in a casserole dish or cake pan, or as a last resort on a cookie sheet with a healthy lip on it (NOT one with no edges).


5. Put all of the sauce ingredients in a microwave safe bowl, and microwave it for 1 minute at a time, stirring each time, until the sugar is dissolved.


6. Pour the sauce over the meatballs, and bake for 1 hour at 350 F