SWEET AND SOUR MEATBALLS

GROUND BEEF IS TRADITIONALLY USED FOR MEAT SPAGHETTI SAUCE OR WITH GROUND BEEF WITH POTATOES.  SO I DECIDED TO RAID THE REFRIGERATOR AND BE CREATIVE WITH THE GROUND BEEF SITTING IN THE FREEZER FOR A WEEK SINCE I GOT HERE.


AND THIS IS THE FINAL PRODUCT:

1/2 KILO GROUND BEEF  (OPTIONAL: YOU CAN USE GROUND PORK BUT BEEF IS TASTIER)
1 SMALL SIZE CARROTS ( GRATED)
1/2 CUP BREAD CRUMBS
2 EGGS  ( BEATEN)
1 ONION (DICED)--DIVIDE INTO TWO SERVINGS-ONE SERVING FOR THE SAUCE
1 GARLIC (DICED)--DIVIDE INTO TWO SERVINGS-ONE SERVING FOR THE SAUCE
1/2 TEASPOON SALT
GROUND BLACK PEPPER


FOR THE SAUCE:

1/2 CUP WATER
1/2 CUP WHITE SUGAR
1/2 CUP VINEGAR
1 TEASPOON TOMATO SAUCE OR CATSUP
1/2 TEASPOON SOY SAUCE
SALT AND PEPPER TO TASTE
CORNSTARCH DISSOLVED IN WATER


MIX ALL THE INGREDIENTS AND MOLD INTO SMALL BALL EACH.  FRY UNTIL BROWN AND SET ASIDE.

FOR THE SWEET AND SOUR SAUCE:

MIX ALL THE INGREDIENTS EXCEPT CORNSTARCH.
SAUTE GARLIC AND ONION, THEN OPTIONAL: YOU CAN ADD SLICED CARROTS.
THEN ADD THE MIX LIQUID SAUCE. LET IT BOIL FOR 3 MINUTES.  THEN ADD THE CORNSTARCH.  SIMMER UNTIL YOU REACH THE DESIRED THICKNESS.  THEN PUT THE FRIED MEAT BALLS TOGETHER WITH THE SWEET AND SOUR SAUCE.