THE PRAIRIE TABLE’S SWEET AND SOUR MEATBALLS

The meatball recipe comes from Karlynn Johnston’s mom, but Johnston perfected the sauce.

Makes: 4 to 5 dozen

Mom’s Meatballs

4 lb. lean ground beef

■ 2 eggs

■ 1 cup seasoned, dried

■ bread crumbs 1/4 cup grated white

■ onion (optional) 2 tbsp garlic puree

■ ( found in a tube in the fresh grocery section) 2 tbsp Worcestershire

■ sauce 1/2 tbsp salt

■ 1/2 tsp pepper

■

Karlynn’s Sweet and Sour Sauce

2 cups packed brown

■ sugar 6 tbsp all-purpose flour

■ or cornstarch 3 cups water

■ 1/2 cup white vinegar

■ 1/2 cup ketchup

■ 6 tbsp light soy sauce

■

Method:

1. Preheat oven to 375 F or set out a slow cooker. To make the meatballs, place all the meatball ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until everything is well combined. Form meatballs (roughly 11/2 inches wide) and place them on rimmed baking sheets, half an inch apart, until the meat mixture has been used up.

2. Bake for 20 minutes. Then transfer the meatballs to a 13- to 15-inch roaster or slow cooker, shaking off any grease first.

3. To make the sauce, combine all the sauce ingredients in a large saucepan. Bring to a boil over medium-high heat, whisking constantly to prevent lumps. Once the sauce thickens enough to coat the back of a spoon, remove the pan from the heat. Pour the sauce over the meatballs.

4. If using the oven, bake for 30 to 40 minutes or until the meatballs reach an inside temperature of 165 F. If using a slow cooker, cook on low for eight to 10 hours until the meatballs reach a temperature of 165 F. Serve hot; a slow cooker will keep these meatballs warm throughout a party. They can be stored, sauce and all, in the refrigerator in an airtight container for two to three days or frozen in a freezer-safe container or bag for up to three months.