Appears in Cook's Country December/January 2010
Recipes for this 1960s party classic sacrificed taste for speed. We wanted both.
Browning our Make-Ahead Sweet and Sour Cocktail Meatballs in a skillet was a pain. Baking them in the oven was faster and ensured the meatballs browned evenly.We found that the most common binders—bread crumbs, cracker crumbs, and cornflake...