Who doesn’t love a delicious meatball at your favorite team’s tailgate? Why not try this Hamby Heritage recipe from the Catering to Charleston cookbook for this fall’s kickoff to football season?
Sweet & Sour Meatballs
(Makes 60 Meatballs)
– 1 (20-ounce) can chunk pineapple, drained, reserve juice
– 2 cups vinegar
– 1/2 cup soy sauce
– 1 1/2 cups cornstarch
– 1 1/2 pounds ground beef
– 1 pound ground pork
– 1 cup dry bread crumbs
– 2 garlic cloves, minced
– 2 eggs
– Dash of Tabasco sauce
– 1 teaspoon ground nutmeg
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
Reserve pineapple chunks. Combine 1 cup pineapple juice with vinegar and soy sauce in a saucepan. In a bowl, mix together sugar and cornstarch. Whisk into juice. Cook and stir over low-medium heat until clear and slightly thickened. Keep warm.
Sweet & Sour Meatballs. The Perfect Tailgating Treat.
Combine beef, pork, bread crumbs, garlic, eggs, Tabasco and nutmeg and mix well. Shape into small balls and roll in cornstarch. Brown meatballs in hot vegetable oil. Transfer to a 13x9x2 inch baking dish. Top with pineapple chunks. Pour sauce over meatballs. Cover with foil and bake at 350 degrees 30 minutes. Serve hot in a chafing dish (or Crockpot) with toothpicks on the side.
Makes 12 Servings.
8 large Russet potatoes, peeled & cubed
1 cup mayo (or slightly more)
2 Tablespoons Dijon mustard
1/4 cup chopped green onion
1/4 cup chopped bell pepper
1/4 cup pickle relish, drained
1/4 cup chopped pimiento, drained
1/2 teaspoon celery seeds
2 hard-cooked eggs, peeled & chopped
Salt & pepper to taste
Cook potatoes in a large pot of boiling water until tender. Meanwhile, combine mayo, mustard, onions, peppers, relish, pimientos, celery seeds & eggs. When potatoes are cooked, drain & transfer to a large bowl. Season with salt & pepper. When potatoes are cool, add mayo mixture & gently toss until mixed.
Makes 40 servings.
3 ripe medium tomatoes, peeled, seeded & chopped
1 small onion, chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Combine tomatoes and onions in a bowl. Add basil, garlic, salt & pepper and stir well. Slice baguettes into 1/4 inch thick slices and arrange in single layer on a baking sheet. Lightly brush baguette slices with oil. Bake at 350 degrees 10 minutes or until lightly browned. Remove from oven, spread tomato mixture on each slice of toast. Serve warm. Garnish sparingly with fresh basil.
Makes 4 Servings
4 (6-ounce) boneless, skinless chicken breasts
Salt & Pepper to taste
3/4 cup sliced sun-dried tomatoes in oil, drained
1 cup crumbled feta cheese
1/2 cup sliced black olives
3 (6 1/2-ounce) jars marinated artichoke hearts, chopped
Pound each chicken breast to about one-fourth inch thickness between sheets of plastic wrap. Place chicken on a baking sheet. Brush with oil and season with salt and pepper. Combine sun-dried tomatoes, feta cheese, olives and artichokes. Spread 1/2 cup tomato mixture on each chicken breast. Roll each chicken breast, tucking both ends in as you roll. Transfer rolled chicken to a greased 13×9.2 inch baking dish. Top with the remaining tomato mixture. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil for last 10 minutes of cooking.
Note: Makes Filling for 2 Loaves of White or Wheat Sandwich Bread.
1 (5 pound) whole chicken
2 tablespoons lemon juice
2 teaspoons salt or taste
2 cups chopped celery
2 cups mayonnaise
Cover chicken with water in a large stockpot. Bring to a boil and cook chicken until tender. While warm, remove meat from bones, cool and hand chop. Combine chicken with juice, salt, celery and mayonnaise. Mix well. Adjust mayonnaise for desired consistency.
Whole chickens are available in different sizes to suit the cooking method and the family. We use the roaster, 5 to 6 pounds, to make chicken salad. It yields enough to make two loaves of sandwiches.