October Eats and Sweets / Copycat Lion House Sweet and Sour Meatballs // Crockpot Cinnamon Sugar Almonds {recipe}

Week 3 of October Eats and Sweets is here!  Today I am sharing 2 simple recipes that would be great for any Fall-time dinner and a snack.  Enjoy!

When someone posts a recipe and says that the recipe is one of their favorite dinners ever, it makes me want to try it, and fast!  The meatball are really tasty, were so moist, and the sauce was so yummy!  We served it with some yummy Fried Rice that I made with it as well.  This one will be made again at our house!

Copykat Lion House Sweet and Sour Meatballs

1 to 1-1/2 lbs. lean ground beef

3/4 cup oats

2 eggs, slightly beaten

1/2 cup finely chopped onion

1/2 cup milk

1 tsp. salt

1 tsp Worcestershire sauce

Mix ingredients and form into 12 2-inch balls. Place in casserole dish, cover with sauce (recipe follows) and bake uncovered at 350 degrees for 30 minutes.

Sweet and Sour Sauce

1/2 cup brown sugar

1/4 cup vinegar

1 tsp mustard

1/4 cup barbecue sauce

1 tsp Worcestershire sauce

Combine on low heat in saucepan until sugar dissolved.

Recipe Source: See Jane in the Kitchen

Last year I made some delicious Pumpkin Pie Spiced Almonds, which were delicious!  This year I’ve had this recipe on my brain.  These were really easy to make (as long as you have a few hours to be home to do the stirring) and makes your house smell phenomenal!  They are a yummy snack to have around for any of your Halloween, Thanksgiving, or Christmas parties coming up.  They would make a fun small gift as well with the holidays coming up 🙂

Crockpot Cinnamon Sugar Almonds

1-1/2 cup sugar

1-1/2 cup brown sugar

3 Tablespoons cinnamon

1/8 teaspoon salt

1 egg white

2 teaspoon vanilla

3 cups raw almonds

1/4 cup water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside.  In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds and make sure the almonds are thoroughly coated in the egg white mixture.  Add cinnamon mixture to the almonds and toss until coated.

Spray crockpot with non-stick cooking spray, thoroughly coating.  Add the mixture of almonds/sugars to the crock pot and turn it to low.  Cook for about 2 hours, stirring every 20 minutes.  Add the 1/4 cup of water and stir well (This ensures a crunchy coating) 

Cook another 45 minutes or so, making sure to stir every 15 minutes to prevent burning.  Line a baking sheet with parchment and spread the almonds flat to cool.  The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.  Let cool (although they are quite tasty warm!) and store in an air tight container.

Recipe Source:  Half Tomato Half Potato

Happy October!