January 15, 2009
sweet & sour meatballs
Just an update on our old favorite, sweet and sour meatballs. Since it's the start of the new year and having just enjoyed a dose of rich holiday foods, we're trying our best to make simpler and lighter meals for now. For starters, these improved meatballs were a combination of lean ground pork and ground turkey. They were also sauteed in olive oil and not deep fried. To save time, they can be made a day ahead, with the vegetables blanched and cooked, the sauce made and refrigerated in separate containers. The next day, before serving time, the meatballs may be warmed up by heating up the sauce and simmering the meatballs in it for just a few minutes or until heated through. The cooked vegetables may be added in just before serving time. Garnish with sliced green onions.