Sweet & Tangy Mini Meatball Appetizer-1960’s Recipe

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It’s time for Super Bowl Sunday. If you need a last minute appetizer try these meatballs. You can make them a day ahead of time, refrigerate and put them in the slow cooker on the day you need them or cook them the same day. This is a 1960’s recipe from the cookbook Nostalgic Recipes.

 

In a large bowl, add the ground beef, 1/3 cup ketchup, egg, bread crumbs, onion flakes, garlic salt and black pepper. Mix thoroughly but don’t over mix.

 

Roll mixture into 1” balls and place them in a single layer on a large sheet pan or two smaller pans. Bake meatballs in a preheated 350º oven for 18-20 minutes or until browned.

 

While the meatballs bake, make the sweet and tangy sauce by whisking together the remaining ketchup, brown sugar, tomato paste, soy sauce, vinegar and hot pepper sauce.

 

Remove meatballs from the oven.

 

Place the meatballs into a slow cooker in a single layer.

 

Pour the sauce over the meatballs and slow cook on low for 4 hours.

 

Place meatballs on a serving plate, place a toothpick in each meatball and serve.

 

Sweet & Tangy Mini Meatball Appetizer-1960's Recipe

http://www.InDianesKitchen.com

Ingredients

  • 2# ground beef

  • 1-1/3 cups ketchup, divided

  • 1 egg, beaten with a fork

  • 3 Tbsp dry seasoned breadcrumbs 

  • 2 Tbsp dry onion flakes

  • 3/4 tsp garlic salt

  • 1/2 tsp black pepper 

  • 3/4 cup packed light brown sugar

  • 1 can (6 oz) tomato paste

  • 1/4 cup soy sauce

  • 1/4 cup apple cider vinegar 

  • 2 tsp hot pepper sauce

Directions

  1. Preheat oven to 350º.

  2. In a large bowl, add the ground beef, 1/3 cup ketchup, egg, bread crumbs, onion flakes, garlic salt and black pepper. Mix thoroughly but don’t over mix.

  3. Roll mixture into 1” balls and place them in a single layer on a large sheet pan or two smaller pans. Bake meatballs in the oven for 18-20 minutes or until browned.

  4. While the meatballs bake, make the sweet and tangy sauce by whisking together the remaining ketchup, brown sugar, tomato paste, soy sauce, vinegar and hot pepper sauce.

  5. Remove meatballs from the oven. Place the meatballs into a slow cooker in a single layer.

  6. Pour the sauce over the meatballs and slow cook on low for 4 hours.

  7. Place meatballs on a serving plate, place a toothpick in each meatball and serve.

http://www.InDianesKitchen.com

 

 

 

 

Categories: Bread crumbs, Brown Sugar, Eggs, Ground Beef, Ketchup, Soy Sauce, Tomato Sauce or paste

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42 Comments »

  2. Yum and here I was thinking Grape Jelly 🙂 Only time I have the jelly is Baltimore Oriole season so yours will be good to make tonight so during football tomorrow all I will do is paint. Thanks. Have a great weekend!

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  6. They look tangy in that sauce … I hope you have all your munchies laid out beforehand and can watch the game in peace (if you’re so inclined to do so).

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    • Thank you Linda, this is similar in taste to the meatballs and grape jelly recipe. I didn’t get any other food made as we had a championship basketball game for my grandson and we all were so hungry after the game we went out to eat. 🤣 Now why would they schedule a championship game on a superbowl Sunday? We did make it back for the game though.

      Reply
  9. Pingback: Sweet & Tangy Mini Meatball Appetizer-1960’s Recipe – In Dianes Kitchen | My Meals are on Wheels

  11. This was a special occasion treat for the family I married into. They called it Swedish Meatballs and they are yummy. It did use grape jelly and bottled Chile Sauce. I remember frying the meatballs. I think cooking them in the oven would be easier and have less cleanup.

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    • I made that recipe too, one of my followers posted it. How interesting it is called Swedish Meatballs as our Swedish meatball recipe is always in a cream sauce. Baking is definitely better than frying!

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