Evie's Sweet & Sour Sauce Submitted By Pauline

So I have been toying with the idea of having a weekly recipe feature here on NCMO3. The best part? I want to try YOUR recipes! Of course, I will add some of my own as well.  If you'd like to see YOUR recipe featured here, please e-mail me HERE. Photos would be awesome, too!

One of my Facebook friends, Pauline, gave me this recipe for an amazing and super easy Sweet & Sour sauce! This can be used as a marinade for chicken and other proteins, too! I tried it with some homemade meatballs and it was to die for. I plan on also trying this with some bite sized chicken breasts in a stir-fry!

Here's Pauline's sauce recipe as well as my meatball recipe.

Evie's Sweet & Sour Sauce:

Ingredients:

• 3/4 cup brown sugar
• 1/2 cup vinegar
• 1 cup Heinz ketchup
• 1/2 cup water
• 1 teaspoon dry mustard

Directions:
Mix ingredients. Adjust if you want the sauce sweeter or more sour (add more brown sugar, add more vinegar).

Brandy's Meatballs...and no, I am not talking Deena and Snooki!:

Ingredients:

• 1/2 pound ground chuck
• 1/2 pound ground veal
  
• 1/2 pound ground pork
  
• 3/4 teaspoon sea salt
• 1 small onion, diced (I use 1/2 teaspoon onion powder because I cannot stand the texture of onions)
  
• 1/2 teaspoon mined garlic
  
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
  
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as Frank's RedHot or Louisiana Crystal), or to taste
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup Ricotta cheese
  
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions:

1. Preheat an oven to 400 degrees F 
2. Place the ground chuck, pork, and veal into a mixing bowl, and season with salt, onion, garlic, Italian seasoning, oregano, black pepper, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the Ricotta, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. Makes about 20-25 meatballs. This recipe freezes well.