Nana, coordinating Candy Stripers as well as the buffet table. A talented gal, that Nana.
What I don’t see on that particular buffet table, but I’m sure was seen often enough elsewhere in America in the 50’s and 60’s, is cocktail meatballs–what Nana calls her “Sweet and Sour Meatballs”. I’m fairly certain that the recipe is similar across the country.
Meatball ingredients. Nothing too out-of-the-ordinary.
Dump it all into a big bowl and mix together. Of course, you don’t have to make 200 meatballs like I am doing here, that might be excessive–unless you’re having a party–then by all means, make 200 meatballs. Because people eat these up.
Roll into about 1″ balls. You don’t want them too big, they should just be one bite.
Brown them in a pan with a little oil. Remember to not crowd the pan or they won’t brown, they’ll steam. You want brown. Brown = flavor.
This is the sauce. Grape jelly, chili sauce and lemon. I made more sauce the next day and used homemade plum jelly–that worked splendidly also.
Warm the sauce in a pan until the jelly melts.
Add the meatballs and let cook through.
Stupid me, I forgot to take a nice photo of when they were done. And they were served at the Sacramento Mid-Century Modern Home Tour party in a beautiful atmosphere, and I just plum forgot. Isn’t that silly?
Anyway, here is a lovely photo from another blogger for practically the same recipe. You get the idea.
photo courtesy of Simply Simple Recipes
Nana’s Sweet n’ Sour Meatballs
2 lbs ground beef
1/2 onion, chopped
1/2 cup bread crumbs
salt and pepper
1 jar grape jelly
1 bottle chili sauce
Mix hamburger, onion, crumbs, salt and pepper together. Form into 1″ balls. Brown in a saute pan in a little oil in batches. Set aside.
In a saucepan, heat the jelly, chili sauce and the juice of the lemon. Add the meatballs to the sauce and heat through.
Serve with toothpicks.