Now, let it be known that cakers love their balls. Already on this blog, I’ve featured Rice Krispies Golf Balls, Porcupine Meatballs, Snowballs and Dancing Mothballs – although in these health-conscious days, most cakers are trying to cut back on their mothball intake.
In this recipe, the best of both worlds – sweet and sour – come together as beautifully as a Barbra and Neil duet. Best of all, you can pour this sauce over anything: rice, hot dogs, Cool Whip. I even dabbed a little behind my ears.
Here’s Grace’s recipe in her own words:
The meatballs are made with ground beef, egg, breadcrumbs, parmesan cheese, etc. and baked in the oven. Pretty standard. The sweet and sour sauce though, is pure caker:
1/2 cup ketchup (yep, that's the first ingredient for this exotic wonder)
1/2 cup white vinegar
3/4 cup water
2 tablespoons lemon juice (from a lemon-shaped bottle, preferably)
1 cup white sugar (it's what's for dinner)
Combine the above ingredients in a saucepan and bring to a boil. Reduce heat and simmer 2-3 minutes. Dissolve 3 tablespoons cornstarch in 1/4 cup cold water. Stir that mixture into the sauce. Cook gently and stir until thick and clear (It should be kind of goopy, but also smooth. If that makes sense. Viscous? Is that the word?). [Editor’s note: I don’t understand most words over two syllables.]
Pour it over your meatballs, add some Uncle Ben’s rice and you've got a classic caker dinner.
You certainly do, Grace. And your sweet and sour sauce made my eyes roll back in my head. 'Nuf said. Catch Grace and her Writers Cooking Caker alumna, Dani Couture, at Toronto's Word on the Street Festival this Sunday, September 23.
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