Sweet and Sour Meatballs

You would think that werewolves love meatballs but it took a long time for me to perfect meatballs that mine would eat. The entire picky eater websites and cookbooks yodel from the highest mountains about meatballs and my werewolves would just look at them as though they might grow limbs and smack them on their snouts. So when I give you a recipe involving balls of meat, of any variety, you can rest assured that it is good otherwise I might be writing about a food fight and werewolves who are grounded! For the meatballs:

1 pound of ground turkey (I buy turkey breast but use what you like)

1 pound of ground pork (or you can cheat and squeeze the filling out of mild Italian sausages)

2 cups of bread crumbs (remember mine are fresh so they are not as dry as commercial. Please make your own and stop throwing out stale bread!)

3 tablespoons of low sodium teriyaki sauce

½ teaspoon chopped chives (Penzey’s has freeze-dried chives that I keep on hand)

¼ teaspoon sesame oil

½ teaspoon Sriracha sauce

Preheat your oven to 350° and spray a sheet pan with a little nonstick spray or oil it. Mix all of the above ingredients in a bowl adjusting the liquid as needed if you used really dry bread crumbs. I would advise that you use water or milk for more liquid as you don’t want to overdo the teriyaki sauce. You want a mixture that holds together but is not firm. Firm means you will have a cannonball and not a delicate and moist meatball. Now roll the mixture into about golf ball sized balls and place on the sheet pan. You can make them any size you like really just keep in mind they will expand later! Add just a little water to the bottom of you pan and bake.

No, I did not time this I just came back when I started to smell them and checked to see if they looked done. Timing these is not terribly important as they will cook more in the sauce. Once they start to brown slightly then pull them out.

For the sauce:

1 cup of ketchup (I know you could get all fancy and make your own tomato chutney or something but…why?)

1 15 ounce can of tomato sauce

¾ cup of pineapple juice

Diced pineapple (how much is entirely up to you)

¼ cup vinegar (any kind)

2 tablespoons of low sodium soy sauce

Cook all this over medium heat until it starts to bubble slightly. Add the meatballs and allow to cook at a lower heat.

Once they have soaked up the sauce and nearly doubled in size serve them over rice. Enjoy!

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