Sweet and Sour Meatballs

Beef. The word is too simple for such a complex and mired history. Beef isn’t just something that comes from the chilled recesses of the local grocery store cooler. It’s born, it’s raised (ethically or not) and it’s slaughtered. Eating beef shouldn’t just be about taste- eating beef (if you chose to do it) should also be about respect which is why I’ve been rather reluctant to share recipes involving meat. But today is the day- meatballs are on the menu.

I won’t lecture you with ethics, I won’t bore you with facts. I just want to say, before we discover the tangy, fruity, pungent world of sweet and sour meat balls, that if you chose to eat beef- learn about it too. Check into where is comes from, where it was raised, where and how it was finished and in particular- what it ate. You’d be surprised how much better a plate full of knowledge and informed choices tastes.

Preheat oven to 350F. Serves two really hungry teenage boys or four adults who are balancing their meal with vegetables and grains.

Begin by placing a pound of lean ground beef in a large bowl.

Mix in 1/2 c. cooked quinoa

1 large or 2 small eggs

1 Tbsp Worcestershire sauce

1/2 tsp salt

1/2 tsp pepper

1/4 c. whole wheat flour (or not if your avoiding gluten)

Shape beef into meatballs and place on an ungreased cookie sheet.

Bake at 350F for 25 minutes

Meanwhile, in a medium pot mix together:

1 c. chopped onions

1 c. water

1/2 c. ketchup

1 Tbsp garlic BBQ sauce

1 tsp salt

1 Tbsp Worcestershire sauce

1 Tbsp Soya sauce

1/2 c. white vinegar

1 tsp mustard powder

1/2 c. brown sugar

1 Tbsp corn starch

Bring mixture to boil and simmer, while stirring for 5 minutes. It should thicken up.

Once the meatballs are cooked, either serve them smothered in sauce or if you have time, place meatballs and sauce into a slowcooker on low for a few hours to let the flavors get to know each other a little better.


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