Time: 1 hour.
Complexity: easily
Servings: 8

This recipe has the word "party" in the title, so you can be sure these meatballs will be the most popular appetizer at your next party. Millions of people in the '70s knew that the most important thing at any party was to wait for a tray filled with meatballs to appear. So, this is always a surefire treat.

Ingredients:

Meatballs

• 1 medium onion
• 700 g of ground beef
• 220 g of minced pork
• 1 can (280 g) of condensed tomato soup (see note)
• 1/3 cup panko breadcrumbs
• 1 teaspoon mustard powder
• 0.5 tsp ground black pepper
• 0.5 tsp coarse salt
• 3 cloves garlic, crushed

Sauce

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 tbsp. flour
• 1.5 cups beef broth
• 0.5 cup grape jelly
• 1/4 cup crushed graham crackers
• 1.5 tbsp ketchup
• 1 teaspoon red wine vinegar
• 1/4 cup chopped fresh curly parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, minced pork, black pepper, mustard powder, ketchup, wine vinegar, grape jam, breadcrumbs, parsley

We recommend

Preparation:

Step 1
• Meatballs: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a rack on it. Coarsely grate the onion in a large bowl. Add the ground beef and pork, tomato soup stock, panko, mustard powder, pepper, salt, and garlic and mix by hand until smooth. Form small meatballs (about 1 tablespoon each), placing them close together but not too close together, on the prepared baking sheet. Bake until well-browned, 15–20 minutes.
Step 2
• Sauce: In a large skillet over medium heat, melt the butter. Add the onion and cook until soft and translucent, 3–4 minutes. Add the flour and stir until no more raw flour remains, then continue cooking for another minute.
Step 3
• Stir in the beef broth, 1/2 cup at a time, allowing it to thicken before adding the next one, then whisk in the grape jelly until fully incorporated. Cook until the sauce begins to simmer, then add the crushed graham crackers, ketchup, and vinegar. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the sauce thickens slightly, 3 to 5 minutes.
Step 4
• Place the meatballs in the pan with the sauce and gently toss to coat. Cook for another 3 minutes, then transfer to a ceramic baking dish. Sprinkle with chopped parsley and serve warm.
  
  Note
  
  Campbell tomato soup is a manufacturer of canned soups, the red and white can contains 300g of soup, ready to eat.

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