Sweet Meatballs (Made into Subs)

These have a tiny bit of sweet and sour flavor, but mostly sweet. It is almost like barbecue sauce for meatballs. K really liked it and said I needed to make the sauce again, so I guess I have a hit! I actually made these the same day I made my brownies and a dish coming on Friday, which meant I was quite tired. I had a day off, so I was trying to make meals for the week. K told me he could have made the meatballs, except I kind of made up the recipe on the spot. That would have been a bit tricky to direct him. At least now he can follow the recipe! It’s pretty easy, and you could change some parts around. For instance, you might have a favorite meatball recipe you already like. Or, you could make the sauce for something else, like chicken! Hmm. Now I am thinking about chicken meatballs in this sauce….potential!

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Part of the reason we had the meatballs was to use up some bread. If you didn’t want them as subs, you could just enjoy them with some pasta, or other side dish.

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Meatball subs are so easy. This time I put the cheese on the bottom, between the bread and the meatballs. You could also leave it off, or put it on top.

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Directions for Sweet Meatballs

Meatballs (adapted from my post here)

  • 1 pound ground beef (85% is ideal)
  • 1/2 teaspoon gelatin dissolved in Tablespoon of cold water
  • 1/4 cup panko crumbs soaked in 1/4 cup milk
  • 1 egg
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • Pinch of pepper and salt
  • Red pepper (as spicy as you like)

Preheat the oven to 425 degrees. Mix all of the ingredients together in a large bowl.

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Use a spoon, measuring cup, or your hands to portion out the meatballs onto cookie sheets.

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Bake for about 20-25 minutes until browned on the outside and not quite cooked through.

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Meanwhile, prepare the sauce.

Sweet Sauce

  • Butter or substitute
  • 1 cup chopped onion
  • 28 ounce can whole tomatoes
  • 2 teaspoons orange marmalade (or another similar sweet preserves)
  • 2-3 Tablespoons dark brown sugar
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons mustard (spicy if you have it)
  • Red pepper flakes (as spicy as you like)
  • Salt and pepper (to taste)
  • Honey (optional, to taste)

In a large pot over medium heat, cook the butter and onions together. Once the onions have soften and browned a bit (this takes a few minutes),

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add the tomatoes (with juice) and marmalade. Stir together.

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Add the sugar, Worcestershire, cider vinegar, mustard, red pepper flakes, and some salt and pepper.

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Taste and see as you go, to check if you need more of any seasoning. If it is not sweet enough, you can add some honey. With an immersion blender (or a blender if that is all you have), blend the mixture until smooth. Let the sauce simmer for about 15 minutes.

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Add the meatballs to the sauce and continue simmering for about 10-15 minutes until the meatballs are cooked through.

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You can serve immediately on toasted bread, or refrigerate it for later. Reheat when ready to eat.

You can put some cheese on the bread, top with meatballs, then bake in a 400 degree oven for a few minutes until the bread is toasted.

You can put some cheese on the bread, top with meatballs, then bake in a 400 degree oven for a few minutes until the bread is toasted.

Directions for Sweet Meatballs (without pictures)

Meatballs (adapted from my post here)

  • 1 pound ground beef (85% is ideal)
  • 1/2 teaspoon gelatin dissolved in Tablespoon of cold water
  • 1/4 cup panko crumbs soaked in 1/4 cup milk
  • 1 egg
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • Pinch of pepper and salt
  • Red pepper (as spicy as you like)

Preheat the oven to 425 degrees. Mix all of the ingredients together in a large bowl. Use a spoon, measuring cup, or your hands to portion out the meatballs onto cookie sheets. Bake for about 20-25 minutes until browned on the outside and not quite cooked through.

Meanwhile, prepare the sauce.

Sweet Sauce

  • Butter or substitute
  • 1 cup chopped onion
  • 28 ounce can whole tomatoes
  • 2 teaspoons orange marmalade (or another similar sweet preserves)
  • 2-3 Tablespoons dark brown sugar
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons mustard (spicy if you have it)
  • Red pepper flakes (as spicy as you like)
  • Salt and pepper (to taste)
  • Honey (optional, to taste)

In a large pot over medium heat, cook the butter and onions together. Once the onions have soften and browned a bit (this takes a few minutes), add the tomatoes (with juice) and marmalade. Stir together. Add the sugar, Worcestershire, cider vinegar, mustard, red pepper flakes, and some salt and pepper. Taste and see as you go, to check if you need more of any seasoning. If it is not sweet enough, you can add some honey. With an immersion blender (or a blender if that is all you have), blend the mixture until smooth. Let the sauce simmer for about 15 minutes.

Add the meatballs to the sauce and continue simmering for about 10-15 minutes until the meatballs are cooked through. You can serve immediately on toasted bread, or refrigerate it for later. Reheat when ready to eat.

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One thought on “Sweet Meatballs (Made into Subs)

  1. Pingback: Tunisian Meatballs | fudgingahead

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