Citizens – recipes are a lot like fashion – they go in and out of style with rapidity. This is my version of a classic 50’s recipe – just much, MUCH better! 😉
The history of meatballs goes way, WAY back – the Chinese recipe “Four Joy Meatballs” (四喜丸子—Sì xǐ wánzi) is derived from Shandong cuisine, which originated in the native cooking styles of Shandong. Its history dates back to the Qin dynasty (221 BC to 207 BC).
The ancient Roman cookbook Apicius included many meatball-type recipes.
Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, notable among them the unusually large kufteh Tabrizi, having an average diameter of 20 centimeters (7.9 in).
Poume d’oranges is a gilded meatball dish from the Middle Ages.
In the United States, meatballs are commonly derived from European cuisine influence. Usually, they are served with spaghetti or on pizza, as in spaghetti and meatballs and meatball pizza. In the southern United States, venison or beef is also often mixed with spices and baked into large meatballs that can be served as an entree. Another variation, called “porcupine meatballs” are basic meatballs often with rice in them.
Citizens, get your retro groove on and enjoy these classic meatballs at once!
Battle on – The Generalissimo
The Hirshon Sweet And Sour Cocktail Meatballs
- 2 lbs. lean ground beef
- 1 cup fresh bread crumbs
- ¼ cup milk
- 1 egg slightly beaten
- 1 medium onion (grated)
- 1 fresh anaheim pepper (finely chopped)
- 1 clove garlic (pressed)
- ½ t salt
- ¼ t pepper
- 1 ½ t Maggi Seasoning
- 2 Tbsp oil
- Sweet and Sour Sauce
- 1 12 oz. bottle chili sauce (Heinz is a good choice)
- ¼ cup concord grape jelly
- ¼ cup garlic pepper jelly
- Juice of ½ lemon
- 1 ½ T Major Grey’s-style chutney
- Several shakes of Chipotle (or regular Tabasco, to taste)
- For Garnish – finely chopped parsley (chives and fresh marjoram)
- Lightly blend all ingredients except oil. Shape into 1″ balls and brown/sear in oil. Drain and blot meatballs thoroughly.
- Combine chili sauce, jellies, chutney, lemon and Tabasco in large saucepan. Heat until jelly melts. Drop meatballs into sauce and simmer for 30 minutes.
- Refrigerate until excess oil, if any, is easily removed. Reheat and serve in chafing dish, garnished with finely chopped parsley, chives and marjoram – they are also excellent cold the next day.
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