Aunt Julie's Meatballs

By • February 10, 2010 • 15 Comments



Author Notes: When I was growing up, we were one of 4 families who celebrated holidays and special occasions together. Each of the moms had their special food that they made (and that we all came to expect), and one of my favorites was Aunt Julie's meatballs--in a sweet and tart tomato sauce. This is classic 1960's party food--which I can't even claim to have updated all that much, although I do use better quality ingredients. As recently as this past Christmas, my (Jewish) mother had our annual Jingle Bells party, and everyone who came to the party made a beeline for Aunt Julie's meatballs. This is my version of her recipe. It's perfect for a Sunday night "Mad Men" party. - drbabsdrbabs

Food52 Review: It’s no surprise why this is always a favorite at the annual drbabs family holiday party. These little meatballs are tasty! I expected the brown sugar plus vinegar plus Worcestershire to result in a barbeque sauce glaze but, in fact, their flavors just blend in to create a beautifully caramelized tomato sauce that’s not overly sweet. We made two batches, one with ground light and dark meat turkey, in balls about twice the size as the recipe calls for. They too were amazing; leftovers made an outstanding grinder the next day. This one's a keeper!! - AntoniaJamesA&M

Serves about 40 small meatballs

Meatballs

  • 2 pounds Ground beef
  • 1 large egg, beaten
  • 2/3 cups dry fresh bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
  1. Mix all ingredients together and shape into small balls. (I use a melon baller.) Place in baking pan and cover with sauce, below.

Meatball Sauce

  • 1 medium onion, chopped very fine
  • 1-2 cloves garlic, minced or put through a garlic press
  • 2 tablespoons olive oil
  • 2 cups pureed tomatoes (I use 1 box of Pomi )
  • 1/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • fresh ground black pepper to taste
  1. Saute onions in oil till softened and lightly browned. Stir in garlic--don't let it brown.
  2. Add pureed tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper. Simmer, uncovered, for about 5 minutes.
  3. Pour sauce over meatballs. Bake at 350, covered, for 30 minutes, and uncovered for another 45 minutes. Serve warm (I use a crock pot because I don't have a chafing dish.) with toothpicks.
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Tags: doubled easily, serves a crowd

Comments (15) Questions (3)

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Julistache

over 1 year ago juliunruly

I thought the sauce for these was way, way too sweet. Nearly cloying. Next time I'd skip the sugar entirely. I also felt it was lacking some depth and savory (maybe because it was so sweet). I was wishing I'd added red pepper flakes, and some kind of herb to the sauce as well.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Oh, I'm really sorry it didn't work for you; it's meant to be kind of sweet and sour.

Julistache

over 1 year ago juliunruly

That's ok! My boyfriend and his daughter really liked it, so I'm probably just being a pill. I'm going to try again with some modifications.

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over 3 years ago mosteff

Made these yesterday for a party. Big, big hit. I thought they were delicious. I went for the grass-fed beef and I felt the texture was very different, in a good way. The meatballs were incredibly moist and tasty. Recipe is a keeper for any party.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks; I am so happy that you and your family enjoyed them.

Newliztoqueicon-2

almost 4 years ago Lizthechef

Great minds think alike, like your Aunt Julie and my grandmother ;)

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

So true!

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almost 4 years ago Waverly

These sound delicious - I especially like the sound of your sauce.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

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almost 4 years ago healthierkitchen

Yum! My Mom did one like this with just sugar and lemon juice.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

That sounds interesting!

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almost 4 years ago healthierkitchen

She sometimes did it with just meatballs and called it sweet and sour meatballs. But she used the same sauce for a dish I havent' seen outside my extended family that they called "chicken fricasee" although it bears absolutely no resemblance to the French dish. This uses all the poor man's parts: gizzards, necks, wings and the sweet and sour sauce. My kids hate the gizzards and necks so id I ever do make it, I stick to the meatballs.

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

Yum, I can taste the sweet and tart flavor!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I can't edit this for some reason, but use a melon baller to shape the meatballs and serve with toothpicks. (I keep mine warm in a crockpot because I don't have a chafing dish.) Meatballs are comfort food and these really bring me back to my childhood.