Sweet & Sour Meatballs & Chinese Cabbage Salad

For dinner tonight we had a couple of family favorites. :) I originally got the sweet & sour meatball recipe from my cousin out of a family cookbook that I made years ago. I altered the recipe a bit, and my family just LOVES these. Meatballs are just fun! :) We serve the meatballs over either brown rice or brown basmati rice.

The Chinese cabbage salad recipe is one that Josh and I created together when we first got married more than eight years ago. Josh was a vegan at the time, so we were always looking for and making up yummy recipes that we could eat together. Hope you enjoy!

Sweet & Sour Meatballs

1 lb. ground turkey

3/4 c. oats

1 eggs

1/2 c. onion, minced

1 tsp salt

1 tsp Worcestershire sauce

Sauce:

1/2 c. brown sugar

1/4 c water

1/4 c vinegar

1 tsp mustard

1/2 c barbeque sauce

Mix all the meatball ingredients, form into balls, and place in a 9 x 13” pan. In a saucepan, combine all the sauce ingredients and boil for one minute. Pour 1/2 of sauce on meatballs. Cover with foil and bake at 350° for 30 minutes. Take foil off and bake an additional five minutes to brown. Serve over rice and pour additional sauce on top.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chinese Cabbage Salad

1 med. cabbage, shredded

4 med. carrots, shredded

2 pkg. Ramen Noodles, crushed (optional)

4 T. almond slices

1/2 c green onions, chopped

1 tsp. salt

3/4 tsp. black pepper

3 T brown sugar or other sweetener

1/4 c canola oil

1/4 c. vinegar

In a saucepan, cook vinegar and sugar until dissolved. Remove from heat and stir in the salt, pepper, 2 Ramen flavor packets and oil. Set aside to cool.

In a large bowl, combine cabbage, carrots, crushed noodles, and onions. Pour on dressing. Toss evenly. Refrigerate until cool. Sprinkle with almonds.