Hey PK! Glad to hear from you. I make a sweet and sour sauce very close to what PK makes. I use it for sweet and sour pork but it would be great on meatballs now that I see Pete's recipe. 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. For meatballs forget the pork, flour and eggs. Dice rather than quarter the peppers so I would forget the parboil part. Continue from the broth part on. I've talked myself into trying this I think it would be yummy! Maybe it's too much but I'd go for a Sweet and Sour, a Marinara, a BBQ and a Swedish style, actually a Mexican sauce could be could too. That's it !! Have a meatball station! LOL

I don't want to rain on your parade, because I know you want to do the cooking yourself, but please, please reconsider about getting the food done for you and some professional or even amateur help to set it out and clean it up. Of all days for you to have to worry about feeding SIXTY people -- in your home -- I am just afraid you are pretty much going to miss your own wedding! If it were me, I would cut back on just about any other expense first (please don't tell me you are having things like a limo, an expensive gown, and professional makeup, but trying to do the reception all by yourself!). You deserve to be a guest -- indeed, the guest of honor -- at your own wedding reception, not a server/dishwasher. ilovepink makes a very good point: you may well find you can get this catered for little more than it would cost you to DIY. As they buy in bulk, they can do things a lot cheaper. At least do the research to make an informed decision: set a budget and call 2-3 caterers (even the kind that just prepare food to be picked up, as opposed to the whole party planner type shebang). Tell them that your figure is FIRM and ask them to tell you what they can do for that. That doesn't cost you a cent, and I bet you you will get a pleasant surprise. As ilovepink points out as well, that's a slow time for caterers, and they may well be happy to do it for close to cost. earthlydelights' idea about a tech school student is excellent, too. In any case, do hire a couple of people -- even teenagers in a pinch -- to set up, replenish, and clean up (which has to be done all along, as people leave stuff around). Consider also that this is not just affecting you; it's for your guests. They want to see you relaxed and celebrating, not waiting on them and possibly stressed out. Please take all our comments in the spirit intended. I have given parties for lots of people and done all the work myself, so it's not like I'm saying it can't be done. But for such an important family event? I wouldn't even consider it -- in fact, that's when I splurge on the caterer that I know thinks of EVERYTHING, so I don't have to do or even think about ANYTHING when I am busy with my friends and relatives. The caterers all have good food, but I pay extra for that one for that peace of mind alone -- not just or even primarily that day, but for all the worrying and planning in advance, at such a busy time. I'd sooner have her serve chips & dip than try myself to serve much better food at such an important day. Best wishes to you!

In recent years I have sinnered meatballs....and not only are they wonderful, but contain less fat. Theya re sort of like matzoah balls in that the dry stuff you put into the meatballs absorbs some fo the water....but I use broth! I will bet big bucks they will be just fine frozen when ever you do it...either after bpoiling or after baking. If you freeze them after baking ( which is what I would do) be sure to have some extra glaze to put on top...actuelly I would make some "reheating glaze....just a little brown sugar and water....I think if youa dd more concentrated beef broth, they may get too salty. Sounds yummy....coping this oen! Linda C

Linda, This one is really good. ann Home Cookin Chapter: Recipes From Thibeault's Table Swedish Meatballs ================= c.1998, M.S. Milliken & S. Feniger, all rights reserved Meatballs: 2 slices white bread, without the crusts, torn into pieces 1/4 cup milk 3/4 pound ground beef 3/4 pound ground pork 1 small red onion, grated or very finely chopped 1 egg 1/8 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/8 teaspoon ground ginger Salt and freshly ground black pepper Butter and vegetable oil for frying meatballs Gravy: 2 cups beef stock 2 tablespoons flour 1/4 cup heavy cream Salt and freshly ground black pepper Fresh parsley, for garnish . In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.) Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm. To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper. To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.