Sweet & Sour

This recipe received one of the best reviews yet.  Colton said of my new meatball invention, "This is as good as Olive Garden's!"  I don't think he could give higher praise than that.


I just love serving food to my family when they really like it!  Especially when it's a good-for-you comfort meal, like this one.  Definitely worthy of sharing.

Simple Sweet & Sour Simmer

I can see that this picture looks like the meatballs are charred all the way
around, but I promise they are not.  Being thankful I even have a digital camera.

I must credit my friend Sydney for sharing her original meatball recipe with me.  Deliciousness!  And my friend Sarah for the finding this Kraft recipe.  Really, the only thing I changed was halving the amount of ground beef and replacing the other half with Breakfast ground turkey.  If you haven't tried Breakfast ground turkey, you simply must.  It is so full of flavor.  Colton and I were dancing around while the meatballs were cooking, nearly unable to keep from taking a bite of the aroma filled morsels of meat before they fully finished cooking!  And I'm not much of a meat eater.


Have I got your taste buds wanting some yet? Without any further ado, here's the recipe:


{Meatballs}
1/2 lb. lean ground beef
1/2 lb. Breakfast ground turkey 
2 eggs
1 cup plain or Italian bread crumbs
1/2 cup Parmesan
1 clove Garlic, minced
Italian Seasonings (fresh parsley, cilantro or oregano)  I used parsley.


\\~ MIX all ingredients in a bowl. SCOOP with a baller so you have a consistent sized meatball each time, and roll between hands.  Remember that beef expands as it cooks, so make balls smaller than desired.  Place several on a non-stick sheet and BAKE at 350 degrees, turning to brown on two sides.  Makes 2 batches.  I planned on using my 2nd batch in a meatball/pasta style soup, but they didn't stay around long enough!

Okay, I guess the bottoms did get a bit crisper than planned!
But really, a better camera wouldn't show it so black!

{Sauce}
1 pkg. (16oz) frozen green, red & yellow peppers with onions
OR
1 whole pepper, each color plus 1/4 - 1/2c. chopped onion
(I left out the green pepper this time.  They weren't available at the store and it tasted just as good.)
1/4 cup apricot jam or peach jam
1/4 - 1/2 cup Catalina dressing (I use more because I like to have more sauce)
2 Tbsp. soy sauce


//~ COMBINE all ingredients in large skillet (including cooked meatballs); cover.  COOK on medium-high heat 10 min. or until vegetables are heated through, stirring occasionally. SERVE over hot cooked {brown} rice or pasta.


Tonight's meal was served with sugar snap peas. They gave a nice crisp fresh addition.


Enjoy!