Meatballs

What the heck, while I'm here, I'll post another one. We had meatballs for dinner tonight - another family favorite - though much less fancy than the boeuf bourguignon. I usually use a recipe I got from my mom a long time ago, but we ventured out a bit tonight and tried a different recipe. We preferred my mom's meatballs (texture and flavour) but did enjoy the sauce so we'll likely try my mom's meatballs with this new sauce. I don't have links for those, so here they are:

Mamie's meatballs:
1 lb ground beef
1 egg
1 onion, finely chopped or shredded if my dad is coming for dinner!
1 clove of garlic, minced or 0.5 tsp garlic powder
pepper, to taste
1 cup 'minute rice' (can use regular rice, but I find it the beef has to be over-cooked for the rice to be properly cooked - this is the only reason we keep minute rice in the pantry but it's worth it)

Mix and make into 3/4" balls. Bake at 375F for 20 minutes. Add sauce of choice (see 2 below) and bake another 20-30 minutes at 350F.

Mamie's sweet and sour sauce:
1 cup brown sugar
1 cup ketchup
1 tsp dried ground mustard
3/4 cup water
3/4 cup vinegar

Mix all ingredients and add to meatballs. We also prefer this sauce to the one that comes with M&M meatballs and have added to those meatballs when in more of a rush.

'the other' sweet and sour sauce (source: New Maritimes Seasonal Cooking by by Donna Young, Marg Routledge):
2 tbsp lightly packed brown sugar
1 tsp minced fresh ginger
1 clove garlic, minced
2/3 cup orange juice
1/4 cup vinegar
1 tbsp light soya sauce
1 tbsp Worcestershire sauce
1 tbsp cornstarch

Mix all ingredients and add to meatballs as per instructions above. If following this recipe, it is recommended to place in covered dish for the additional 20-30 minutes as there is not as much sauce and the meatballs may dry up.

These freeze very well.