No matter how elegant a buffet I turn out, these delicious bites are always the first to be consumed. Mildred Albert did everything well. And her recipe for Sweet and Sour Meatballs is an example of her culinary and social talents.MILDRED ELIZABETH LEVINE ALBERT
1905 – 1991
“M.A.” and “The Mighty Atom,” as Mildred Albert was called, charmed the fashion world as an international fashion consultant, lecturer, columnist, and radio and television personality.
Sweet and Sour Meatballs
Makes 75 to 85 Meatballs
1 clove Garlic, minced
2 pounds ground Beef
2 Eggs
3 tablespoons Chili Sauce
2 tablespoons dried Parsley flakes
1/2 teaspoon Salt
1/2 teaspoon Pepper, divided
1 quart (32 ounces) cocktail Vegetable Juice (V8)
1 box (1 pound) light Brown Sugar
1 cup white Vinegar
3 cloves Garlic, halved
30 prunes, pitted
Mash minced Garlic with ground Beef, Eggs, Chili Sauce, Parsley flakes, Salt and 1/4 teaspoon Pepper. Shape the mixture into 75 to 85 meatballs.
Combine Vegetable Juice, Brown Sugar, Vinegar, split Garlic cloves, and remaining Pepper. Bring the sauce mixture to a boil.
Drop Meatballs into the Juice mixture. Reduce heat to low. Cook at a low simmer for 40 minutes. Add prunes to the sauce and cook 30 minutes more.
Drain off most, but not all, of the sauce before putting meatballs and prunes into a chafing dish. Serve hot with toothpicks.
Note:
Make these a day ahead, refrigerate and skim fat from surface before serving. I find if I use a very lean grind of meat, there is hardly any fat. I also add 1/4 cup of very fine dry bread crumbs to this mixture. It makes a difference if you use fresh parsley. However, both are optional and to your taste. You can increase the recipe to 115 to 125 meatballs by adding 1 more pound of ground Beef to make a total of 3 pounds. But be sure to leave the sauce ingredients as they are. Do not increase the liquid. Use exactly one quart.
2 Eggs
3 tablespoons Chili Sauce
2 tablespoons dried Parsley flakes
1/2 teaspoon Salt
1/2 teaspoon Pepper, divided
1 quart (32 ounces) cocktail Vegetable Juice (V8)
1 box (1 pound) light Brown Sugar
1 cup white Vinegar
3 cloves Garlic, halved
30 prunes, pitted
Mash minced Garlic with ground Beef, Eggs, Chili Sauce, Parsley flakes, Salt and 1/4 teaspoon Pepper. Shape the mixture into 75 to 85 meatballs.
Combine Vegetable Juice, Brown Sugar, Vinegar, split Garlic cloves, and remaining Pepper. Bring the sauce mixture to a boil.
Drop Meatballs into the Juice mixture. Reduce heat to low. Cook at a low simmer for 40 minutes. Add prunes to the sauce and cook 30 minutes more.
Drain off most, but not all, of the sauce before putting meatballs and prunes into a chafing dish. Serve hot with toothpicks.
Note:
Make these a day ahead, refrigerate and skim fat from surface before serving. I find if I use a very lean grind of meat, there is hardly any fat. I also add 1/4 cup of very fine dry bread crumbs to this mixture. It makes a difference if you use fresh parsley. However, both are optional and to your taste. You can increase the recipe to 115 to 125 meatballs by adding 1 more pound of ground Beef to make a total of 3 pounds. But be sure to leave the sauce ingredients as they are. Do not increase the liquid. Use exactly one quart.
