Julie Bove > wrote:
: If you've been following my posts over the years, you'll see that I haven't
: had much luck making meatballs from scratch. The turkey ones were like
: rubber and the ones with the coconut flour tasted good, but broke into
: pieces.

: Now Angela will be taking back to back dance classes this year and on those
: days I want something to make in the crockpot so our dinner will be ready
: when I get home. I found this recipe:

: http://www.geocities.com/webcipes2/app/a106.html

: Now before you freak, I do not intend to make it with the chili sauce and
: jelly. Not for me anyway... I would be more likely to do them in tomato
: sauce.

: But... It looks like the only thing they put in those meatballs is the meat
: and the seasonings. Could this be? I always assumed the crumbs and eggs
: were used as a binder. But perhaps they are used as a way of cheapening up
: the dish? Has anyone here ever made meatballs with just meat? If so, were
: they good in texture? Did they fall apart?

: Thanks!

I have made them like that. that chili sauce and jelly is an old sweet
and sour rauce recipe that has been makign the rounds for a g azillion
years. I made them fo rmy daughter's 15th birthday paarty served in a
chafing dish with rice for a group of teenagers who just loved it and
thought it very elegant:-) Other vrioations use cranberry sauce, ketchup
or just plain tomato(not Italian type) saucelike Del Monte here in the US.

I suppose you coul dmake it with artificially sweetened jam. I never even
bothered to brown thos meat balls, just boiled them in the sauce. Lead
pipe cinch adn great for a bunchof kids.

Wendy