When I went to movie night at my friend’s place a couple weeks ago, one of the things I took was Sweet-and-Sour Meatballs. I got the recipe from AP Food Editor J.M. Hirsch’s cookbook “High Flavor, Low Labor.” Though I’ve had the cookbook for a few years, I had never made these before, but I had tried his hummus meatballs and they were pretty good.
These were great right out of the oven. However, by the time I reheated them at my friend’s place, I found myself wanting some kind of dipping sauce for them. I’d recommend making or buying a teriyaki or sweet-and-sour sauce to go with these.
1/2 small yellow onion
4 cloves garlic
2 tablespoons jarred jalapeño slices
1/2 cup apple jelly
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1 cup panko
1 1/2 pounds ground beef
Preheat oven to 450 degrees F. Line two rimmed baking sheets with foil, then spritz them with cooking spray.
In a food processor, combine the onion, garlic, and peppers. Process until finely diced, scraping the sides of the bowl as needed.
Add the apple jelly, cider vinegar, salt, pepper, soy sauce, and ginger. Pulse until well mixed, then transfer to a large bowl.
Add the breadcrumbs and ground beef, then use your hands to mix them thoroughly with the onion and apple jelly mixture.
Form the mixture into about 30 meatballs, arranging them on the prepared baking sheets. Spritz the meatballs with cooking spray, then bake for 20 minutes.