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Sweet and Sour Meatballs Recipe


1 pound lean ground beef

1 cup chopped onion

2 cups tomato paste

1 (8 ounce) package cream cheese, softened

1 (4 ounce) can tomato sauce

1 (8 ounce) can tomato juice

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried sage

1 cup warm water (110 degrees F/45 degrees C)

2 tablespoons brown sugar

1/2 teaspoon dried basil

1/2 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon dried marjoram

1 cup vegetable oil

1 cup water

2 tablespoons brown sugar

1 teaspoon salt

1 (16 ounce) can tomato paste


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix ground beef, onion, tomato paste, cream cheese, tomato sauce, tomato juice, dry basil, marjoram, sage, water, and brown sugar. Mix thoroughly. Shape mixture into 1 inch balls. Place on a separate sheet of waxed paper.

Arrange meatballs on a large baking sheet. Bake in preheated oven for 60 minutes, or until beef is evenly browned and meat juices run clear.

Mix together brown sugar, basil, marjoram, sage, water, tomato paste, and salt.


CaCaB1213 writes:

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These were tasty as I probably would have liked them. I mixed the chicken broth with sour cream, parmesan and garlic and sauteed it with some garlic cloves. I used the Balsamic Vinaigrette as the dressing and it added a nice taste to the meatballs. I baked them in a shallow dish, about 1/4" apart, and they came out moist and delicious. I only used 1 tbsp of olive oil and I left my breadcrumbs as is. I will definitely make them again.
Purk Chups writes:

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These are tasty meatballs, but like all good meatballs, they are also a little too good. I.E. I don't like warm, mushy meatballs, so instead I added diced carrot and celery, rosemary, and garlic, and baked in a pre-made crust (looked something like this). The last recipe I checked, these were good! Thanks for submitting this, Butterscotch!
Magda writes:

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So delicious! Super easy to make and loaded with flavor. Every time I make one I put the chopped onion in first because it's a bit too souffle-y for 2 meatballs---I put 3/4" chunks in instead---so there's more texture. Love the spices and the
SondorongtonShos1ppor writes:

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to make a different-turned day [Mandrake].. I baked / processed tenderloin (glenmorner) conics with simmonds in the