Polynesian Meat Balls in Sweet-and-Sour Sauce

If I was a charming hostess, such as this perplexed looking lass here at the left, I might be wondering what I should serve to all my swanky friends at my next cocktail party.  A good hostess always has plenty of cocktails available, and should also have a good variety of easy appetizers ready to serve with the booze, er… cocktails.

This recipe is printed on a sheet of paper that was stuck in a cookbook.  I think it is probably from a magazine at one point.  The pop of the sweet and sour combination can’t be beat.  I think a good addition to this recipe would be the addition of pineapple juice or crushed pineapple to the sauce.

Polynesian Meat Balls in Sweet-and-Sour Sauce

MEATBALLS:

1 ¼ lbs. ground beef

5 ½ oz. pork sausage

¼ chopped water chestnuts

1 tbsp. Worcestershire sauce

½ tsp. onion salt

½ tsp. garlic salt

¾ cup uncooked oatmeal

½ cup milk

3 to 4 drop of Tabasco

2 tbsp. Butter

SAUCE

1 cup sugar

¾ cup vinegar

1 tsp. paprika

½ tsp. salt

¾ cup water

2 tsp. cornstarch

Mix together all meat ball ingredients, except the butter. Form into balls about the diameter of a half-dollar. Melt butter in a large, shallow roasting pan. Add meat balls and brown for about 20 minutes in a 350 degree oven. Remove meat balls from the pan and drain. To make the sauce, combine sugar, vinegar, paprika and salt in a saucepan. Bring the mixture to a boil and then thicken with water and cornstarch, which have been mixed in a separate bowl. Reduce heat and simmer for 3 to 5 minutes. Pour sauce over meat balls.

The recipe makes about 2 dozen meat balls.

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