High Flavor, Low Labor: Reinventing Weeknight Cooking
Sweet-and-Sour Meatballs
Page 13
(1 review)
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Recipe Reviews
I couldn't find apple jelly, so I substituted apple butter. I would NOT recommend this substitution. The texture of the meatballs was gummy and unappetizing. However, the texture problem may not be solved by using apple jelly given that jelly is, by its nature, gummy.
Otherwise, this was an interesting twist on a classic Italian meatball. The sweet and sour flavors came through and were noticeable in the meatball.
If I track down apple jelly, I'd consider making the recipe again (but I'd be curious to hear from other cookbookers about the texture of the meatballs when using the apple jelly).
(edited 10th November 2010) (0) comment (0) useful
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