We’ve lost this recipe a couple of times now, so I’m just going to publish it here so I can’t possibly lose it again:
Sweet & Sour Meatballs
| Meatballs: | Sauce: |
|---|---|
| 1 pkg. Vanden Brink Savory Loaf | 1/2 cup of water |
| 1 cup of crushed soda crackers | 1/2 cup of vinegar |
| 2 eggs | 1.5 cups of brown sugar |
| 1/2 cup of milk | 1 tsp. of dry mustard |
| Small can of crushed pineapple |
Mix meatballs and make into 1 inch balls. Mix and pour sauce over meatballs. Bake uncovered in a 9″x13″ pan for one hour at 350 F. Turn meatballs after 45 minutes. Thicken sauce slightly if desired.
Brew Burgers: Ground Chuck, A1 Steak sauce, 1 bottle of Michelob beer(make sure it is Michelob Lager), charcoal grill. Put your desired amount of A1 in the ground Chuck and add the Michelob. Use about 1/2 bottle of beer per 2 lbs. Knead in the A1 and beer and make into patties, keep adding as much beer as you can and still have the patties hold together. Let them sit in the fridge for about 4 or 5 hours for best taste. Once you get them to the grill they will cook together. Don’t use too much heat at first so the burgers have time to cook firm before you flip them the first time. These are great and worth the little effort involved!