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Meatballs in Plum Sauce

Source of Recipe

Taste of Home Magazine October/November 2006


Recipe Introduction

These were very good and comforting. Easy to make, too, if you do what I did and cheat and use frozen Swedish meatballs instead of making your own. I can’t vouch for the meatball recipe, but it sounds good! The one change that I made was to use “Better than Bouillon” instead of bouillon granules.

List of Ingredients

MEATBALLS:
1/2 c. milk
1 c. soft bread crumbs
1 egg, lightly beaten
1 T. Worcestershire sauce
1 medium onion, finely chopped
1/4 t. salt
1/4 t. pepper
1/8 t. ground cloves
1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 lb. ground veal
2 T. vegetable oil

SAUCE:
1/2 t. beef bouillon granules
1/2 c. boiling water
3 T. flour
1 c. plum jam
1/2 c. chili sauce



Recipe

Preheat oven to 350 degrees.

MEATBALLS:
In a large bowl, pour milk over the bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt pepper and cloves. Crumble beef, pork and veal over mixture; mix well (mixture will be soft). Shape into 1-in. balls.

IN a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13x9-in. baking pan.

SAUCE:
Dissolve bouillon in water. Stir flour into pan drippings until blended; add bouillon mixture, jam and chili sauce. Bring to a boil, cook and stir for 1 – 2 minutes or until thickened. Pour over meatballs. Cover and bake for 30 – 45 minutes or until meat is no longer pink and sauce is bubbly.

Serves 10 – 12.