The Hippo


Jun 17, 2019








 Sweet and Sour Meatball Sliders

Recipe courtesy of Family Circle
1/2 green bell pepper, cored and finely chopped
1 tablespoon onion flakes
1 15-ounce can tomato sauce
3/4 teaspoon garlic salt
1/4 teaspoon black pepper
2 pounds  ground pork
2 large eggs
1/2 cup corn flake crumbs
1 tablespoon  olive oil
1 medium onion, sliced
1/4 cup  sugar
1/4 cup  cider vinegar
1 package soft dinner rolls (12 per package) 
Coat a small nonstick skillet with nonstick cooking spray before heating over medium heat. Add the green pepper to the skillet, cooking about four minutes, and then add the onion flakes, three tablespoons of tomato sauce, ½ teaspoon of the garlic salt and pepper. Remove from heat. 
In a large bowl, combine pork, eggs, corn flake crumbs and the green pepper mixture until evenly blended. Shape into approximately 12 large meatballs. 
In a large nonstick skillet (with a lid) heat oil. Add the onion and cook for about seven minutes. Stir in the remaining tomato sauce and garlic salt, and sugar and vinegar. Add the meatballs to the skillet and cover. Reduce heat to medium-low and simmer 17 to 20 minutes or until cooked through, turning halfway. Serve hot.


Sweet & sour meatball sliders
Ideas from off the shelf

By Lauren Mifsud

This weekend there are no fewer than three barbecues on my agenda. Two are birthday parties and the third is an engagement party. The events may be slightly different, but I’m expecting the same fare — hamburgers, hotdogs, ribs and simple sides. 
So this week I didn’t want to fill up on the typical summer dishes and searched for recipes that would let me utilize pantry ingredients as well as the freshest summer ingredients. I avoided the grill along with beef and chicken but still wanted something that was easy and family-friendly. 
I found a recipe that hit all the right notes — sweet and sour meatball sliders. In a way they reminded me of my mom’s version of Swedish meatballs, but with a kick. Sandwiched between fresh dinner rolls, these meatballs are flavorful and filling. 
The recipe called for mostly pantry ingredients, which is right up my alley, as it saved me from spending too much time and money in the grocery store. The meatballs are made with some uncanny ingredients as well, including corn flakes. 
I’d never put cereal in meatballs, but in this case they replaced the breadcrumbs you would find in more traditional meatballs, without making the dish too dense. 
Mixed with fresh onion and bell pepper, plus simple seasonings, the pork is a delicious vehicle for the sweet and sour sauce. 
One of my favorite things to make for last-minute parties or potlucks is sweet and sour meatballs. The recipe I’ve always used is somewhat of a cheat — I’ll throw frozen meatballs into a slow cooker with a jar of currant jelly and a jar of chili sauce. Stir them together and a couple of hours later you have a delicious party pleaser. 
Those meatballs would be great on sliders too, but this recipe is more rustic, fresh and flavorful. The tomato sauce and cider vinegar form the base of the sweet and sour flavor, while sugar adds a pinch more sweetness. 
While I opted to serve the meatballs with Italian dinner rolls to make the sliders, you could do wraps or wheat rolls, or even a multigrain bread to add more substance. 
Try these meatballs for a quick weeknight dinner or a lazy weekend lunch; either way you’ll end up satisfied. 
— Lauren Mifsud 

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