Dinner Tonight: Sweet and Sour Meatballs

10/21/2012

BY TOM MOCKENSTURM

Twenty-nine wonderful years ago (we’ll assume), Tom Mockensturm’s co-workers gave him and his bride-to-be a bridal shower. Each gift came with one of the giver’s favorite recipes. This recipe for Sweet and Sour Meatballs was one of the best, Mr. Mockensturm said, calling it “flavorful and inexpensive.”

Sweet and Sour Meatballs

1 pound ground beef

¼ teaspoon garlic salt

⅛ teaspoon black pepper

½ small onion, minced

½ cup chow mein noodles, crushed

½ cup milk

¼ teaspoon ginger

¼ cup brown sugar

¼ cup soy sauce

1 small can pineapple chunks, undrained

Preheat oven to 350°.

Mix together the beef, garlic salt, pepper, onion, noodles, milk, and ginger. Form into balls and place in a baking dish in a single layer.

Mix the ginger, brown sugar, soy sauce, and the pineapple syrup from the can and pour over the meatballs. Reserve the pineapple chunks.

Bake 45-60 minutes. Turn the meatballs during the last 15 minutes of baking so they brown evenly. Add the pineapple chunks when ready to serve. Serve over rice.

— Tom Mockensturm

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.