These delectable little meatballs, which came originally from the recipe files of my madcap mother-in-law Mamie (a very good cook), have a really pleasant sweet-and-sour thing going for them. Some slightly sweet elements (applesauce, cornflake crumbs) are offset nicely by the sharp edge of the vinegar that gets added at the end. Spoon the little meatballs over cooked egg noodles or Mashed Mainers and add some steamed green beans to the plate for a scrumptious supper.

Little Meatballs with Applesauce-Cider Gravy
Brooke Dojny, Dishing Up Maine

1 pound meat loaf mix (equal parts ground beef, veal, and pork)
½ cup crushed cornflake crumbs (1½ cups whole)
¾ cup applesauce
1 small onion, finely chopped
1 garlic clove, minced
1 egg
2 teaspoons dried thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 can (10¾ ounces) condensed tomato soup (see Note)
1 cup water
2 Tablespoons apple cider vinegar

Combine the meat loaf mix, cornflake crumbs, ½ cup of the applesauce, onion, garlic, egg, 1 teaspoon of the thyme, salt and pepper in a large bowl. Use your clean hands to mix gently but thoroughly. Shape the mixture into about thirty 1-inch meatballs and place them on waxed paper or a baking sheet.

Whisk together the tomato soup, remaining ¼ cup applesauce, remaining 1 teaspoon thyme, and water in a very large skillet with a lid, or a Dutch oven. Bring to a simmer.

Drop the meatballs gently into the sauce, return to a simmer, and cook, covered, over medium-low heat until the meatballs are no longer pink inside, about 30 minutes. (The meatballs can be made up to a day ahead and refrigerated. Spoon off any congealed fat and reheat gently.)

Skim off any excess fat that rose to the surface, stir in the vinegar, and serve.

Note: Don’t be put off by the condensed tomato soup. It’s actually perfect for this dish, contributing just the right flavors and color, and it doesn’t add any unpleasant processed taste.

Serves 4.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.