A sweet and tangy appetizer for any occasion
In a mixing bowl, scramble the egg, then add the meat, salt, pepper, onion, and parsley. Mix well to incorporate all of the spices, then add the bread crumbs. Using your hands, thoroughly incorporate the bread crumbs into the meat.
Preheat the oven to 350 degrees F. Roll the meat mixture into 1" balls and place in an ungreased baking dish. Bake the meatballs for 40 minutes or until thoroughly cooked.
When the meatballs are done, drain the excess fat, then place them in a sauce pot with the sweet and sour sauce. Cook over medium heat until the flavors infuse, then keep them warm on low heat.
Transfer the meatballs to a serving platter and place a toothpick in each one. Serve warm.
Typically I make the meatballs the night before, then heat them with the sauce in a slow cooker before serving. This meatball recipe is slightly different from an Italian meatball recipe because I like the meatball to infuse with the sweet and sour sauce. If you prefer, you can make your own sweet and sour sauce. I took the short-cut and used LaChoy Sweet and Sour Sauce.