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These are my "Sweet and Savory Meatballs". They are seasoned, stuffed with onion and bell peppers, rolled in breadcrumbs, fried, then slow-cooked in a barbecue and grape jelly sauce. The result is a delicious masterpiece created by paring two completely different condiments together for a sweet yet savory marriage to a hearty meatball.

Ingredients:

1 lbs. of ground beef

1/2 small onion, diced

1 green bell pepper, diced

1 package of onion soup mix

1 tablespoon of garlic powder

salt and pepper to taste

1 egg

2 cups of bread crumbs

1 cup of vegetable oil

2 cups of smoky or bold barbecue sauce

2 cups of grape jelly

1. In a large bowl, combine ground beef, onion, bell pepper, onion soup mix, garlic powder, salt, pepper and egg. Mix ingredients until well incorporated. With hands, form mixture into 1-inch meatballs. Set aside.

2. In another dish, spread out breadcrumbs to create a bed to roll meatballs in.

3. In a large pot or crock pot, combine barbecue sauce and grape jelly. Simmer on med-low, stirring frequently to break down and incorporate both ingredients together.

4. In a large frying pan, heat oil over med-high heat. One by one, roll meatballs into breadcrumbs and carefully place into hot oil. Create only one single layer of meatballs in pan so they could cook evenly.

Fry on med-high for about 5 minutes or until bottom of meatballs are golden brown. Using tongs, turn meatballs over and cook until other side is golden brown as well.

Remove finished meatballs onto a plate lined with paper towels for draining. Repeat cooking process with remaining meatballs.

5. Once all meatballs are fried and drained, place them into the simmering sauce mixture. Reduce heat to low, cover and simmer for about 45 minutes to an hour, stirring occasionally. Meatballs can be served with a side of rice or pasta and vegetables of your choice.

Learn more about this author, Elizabeth Morrison.
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