I’m not real big on the sweet & sour thing, but these meatballs are divine. I served them with some rice pilaf and green beans, and we barely had leftovers.
1 egg, beaten
1/4 cup milk or half-n-half
3/4 cup bread crumbs (seasoned is ok)
1/2 tsp. ground black pepper
1/2 tsp. kosher salt + 1/4 tsp. added later
1 lb. ground beef
1 lb. ground pork (OR all pork OR all beef)
2 Tbsp. vegetable oil
1 cup cranberry juice cocktail
1 can cranberry sauce (whole or not)
1/2 cup of your BBQ Sauce (I use KC)
1 green pepper sliced into thin strips
1/2 cup cold water
1 Tbsp. cornstarch
Crack the egg in to a large bowl and beat; add all the ingredients up to the meats and mix well. Add the meats and mix well. Shape into small meatballs and set aside. Place the oil in a large skillet that you have a lid for and heat. Add the meatballs and brown for 5 minutes on each side on medium heat. Drain off the fat.
Combine the cranberry juice and the can of cranberry sauce with the BBQ sauce in another bowl. Add 1/4 tsp. Kosher salt and a dash of black pepper. Pour this slowly and evenly over the meatballs. Add the sliced peppers. Bring this to a boil, cover and simmer 30 minutes.
Blend the cold water with the cornstarch then slowly add to the simmering meatballs while stirring constantly for about 3 minutes. It will become thickened. Serve.