Our weather in New England is cool and crisp on most days now in October. This is our Autumn or Fall Season. Our trees turn from green leaves to orange, red, and yellow leaves before gently falling in piles to the ground. A gusty wind sometimes hurries the process.
People in New England prepare hearty soups and stews with colors to match the season with different Fall vegetables. We dress in layers and our taste buds long for richer flavors to warm our tummies.
Today I wanted to make an old favorite meatball recipe. I gathered my ingredients on hand and realized I did not have apricot preserves but I did have a jar of wild blackberry preserves. I knew a version of this recipe had been made with Concord grape jelly, so I was pretty sure the seedless wild blackberry preserves would blend in nicely into the sauce.
Sometimes playing with flavors enhances a special dish to wake up the taste buds and we enjoy a new favorite recipe.
Here is the original recipe I have for Sweet & Sour Meatballs
Cook for 1 hour in a covered pot (depends on the size of the meatballs)
1 lb ground beef (prepared as your favorite meatball recipe)
1/2 cup water
1/2 cup chili sauce
1/2 cup apricot preserves
1 tsp green tomato relish
Raisins, a small handful (optional)
1/2 cup wild blackberry preserves (omitting the apricot preserves)
The Cooking Process:
Large pot with matching lid
Large serving bowl
Large serving spoon
Prepare the ground beef and roll into small or medium balls.
Into the uncooked ground beef, mix in one beaten egg, 1/4 cup ketchup, 1/4 cup Worcestchire Sauce, 1 tsp Kosher salt, 1/2 tsp crushed black pepper, and 1 cup Panko bread crumbs or more to allow the ground beef mixture to gently form a ball. Set the uncooked, prepared meatballs aside on a platter.
Put the large pot on the stove and add the water, chili sauce, preserves, tomato relish and raisins.
Turn the heat under the pot to medium high temperature until the mixture bubbles, about 2-3 min. and stir the bubbling mixture with a wooden spoon.
Gently add one meatball at a time and cover the pot.
Turn the bubbling sauce mixture down to a low temperature and keep covered.
Lift the cover to gently stir the half-cooked meatballs around in the sauce.
Continue to cook the meatballs in the sauce until the meat color turns from pink to brownish and the meatballs are firm.
Serve the cooked meatballs over your choice of grain, white or brown rice or quinoa.