Ingredients for Meatballs My Gran's Way
- Mincemeat
- 1/2 cup raisins
- Hot Water
- 1/2 cup bread cubes
- 1/2 cup milk
- 1 large egg
- 2 tablespoons oil
- 1 tablespoon butter
- Pineapple
- 1/4 cup packed brown sugar
- 1 (15 oz) can tomato sauce
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
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How to Make Meatballs My Gran's Way
- Soak 1/2 cup raisins in 1 cup hot water for 2 hours.
- Soak 1/2 cup bread cubes briefly in 1/2 cup milk. Squeeze out excess milk and flake into 1 lb ground meat.
- Add 1 large egg to the meat mixture.
- Drain the raisins and add them to the meat mixture.
- Gently mix all ingredients. Shape the mixture into 1-inch meatballs.
- Brown the meatballs in 2 tablespoons oil and 1 tablespoon butter over medium heat until golden brown on all sides.
- Transfer the browned meatballs to a large casserole dish.
- In a saucepan, combine the reserved raisin soaking liquid (1 cup), 1/2 cup juice from a 20 oz can of pineapple pieces, 1/4 cup packed brown sugar, 1 (15 oz) can tomato sauce, 2 tablespoons soy sauce, 2 tablespoons white vinegar, and 1 tablespoon Worcestershire sauce.
- Bring the sauce to a gentle simmer, stirring occasionally, until the flavors have melded (about 5 minutes).
- Mix 2 tablespoons cornstarch with 2 tablespoons cold water to form a slurry. Gradually whisk the slurry into the simmering sauce to thicken.
- Add the drained pineapple pieces (reserve some for garnish if desired) to the sauce.
- Pour the sauce over the meatballs in the casserole dish.
- Cover the casserole dish tightly with foil.
- Bake at 350°F (175°C) for 1 1/4 hours, or until the meatballs are cooked through and the sauce has thickened.
- Serve hot over rice. Garnish with reserved pineapple pieces (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
238g
Fat
9g
Carbs
29g