Ingredients
1 lb. ground beef
1/2 c. beef bouillon
1 bottle (10 oz.) barbecue sauce
1 piece white bread
1 (10 oz.) bottle sweet n' sour sauce
Method
Sources
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dataset
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Gathered
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
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Soak bread in bouillon. Mash bread into meat. Pour barbecue sauce and sweet n' sour into frying pan and mix thoroughly. Form meat into 1-inch balls and dip into cold sauce. Heat sauce on low heat and cook meatballs, turning until all sides are cooked. Simmer in sauce for about 2 hours or until sauce has become thick, dark and glazed. Stir occasionally. Drain off fat. May be frozen and reheated.