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Published: Sunday, 11/20/2011

Dinner Tonight: Sweet and Sour Meatballs

If you are of a certain age, you remember Swedish meatballs.

They were served at what very well may have been every single party in the early 1970s. The tempting little balls of ground meat, doused in a sweet and sour sauce and speared with toothpicks, eventually faded from some tables, but they never disappeared entirely.

Sherri Allomong of Edgerton, Ohio, makes a variation of them with tomato sauce, and serves them as an entree. Toothpicks optional.

Sweet and Sour Meatballs

3 pounds ground chuck

½ cup sugar

2 eggs

½ cup rolled oats

2 teaspoons oregano

2 teaspoons marjoram

1 large onion, chopped

2 teaspoons salt

2 teaspoons pepper

For the sauce:

1 can tomato soup

1 can water

½ cup chopped onion

¼ cup relish

¼ cup ketchup

1 teaspoon oregano

½ cup sugar

Combine ground chuck, sugar, eggs, oats, oregano, marjoram, onion, salt, and pepper, and form into meatballs of desired size. In a separate bowl, combine soup, water, onion, relish, ketchup, oregano, and sugar. Mix the meatballs with the sauce and cook in a slow cooker until ready to serve. Yield: 8-12 servings. — Sherri Allomong

Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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