Sweet and Sour Meatballs - Mrs. Anson Moorhouse Meatballs

This Historic Recipe comes to us from the book “Popular Recipes" – Compiled by Shetland Women’s Institute – 1970 (second printing 1981) and was submitted by Jitsuko “Dickie” (Sada) Moorhouse.

“Dickie” Jitsuko Sada was born in 1922 in Vancouver, British Columbia. During World War II, she, along with hundreds of Canadian citizens of Japanese descent, was moved to Alberta. In 1944, Dickie moved to Hamilton, Ontario, where she worked in a camera shop and began her work with colour photography. It was through this position that her talent was recognized and in 1956 she was hired by Berkeley Studio in Toronto and was put in charge of the Graphics Division. At Berkeley she became colleagues with Anson C. Moorhouse.

Rev. Anson Carlyle Moorhouse was the son of Rev. Anson E. and Minnie (Powell) Moorhouse. He was born on 12 March, 1908 in Shedden, Ontario and was one of three children. His brother was Rev. Hugh E. Moorhouse and his sister, Muriel Neice. Anson C.’s first marriage was to Alice Bradley on 24 October, 1935 in Windsor, Ontario. Anson and Alice had two children together: a son and daughter. On 28 August, 1973 Alice passed away in Toronto and was laid to rest in the Shetland, Ontario cemetery.

Anson was an award-winning film maker and after spending most of his adult life in Toronto, he retired as Director of the Department of Audio-Visual for Berkeley Studio (United Church of Canada). He decided to build a new home in Shetland, as this were his parents were from.

Reverend Doctor Anson C. Moorhouse and “Dickie” Jitsuko Sada married in 1974 and lived in the home Anson built in Shetland. Anson became a fill in minister in the area and from 1978 – 1981 he was the minister at Shetland United Church. He and Dickie had a theatre – music room in their home and they continued travelling, showing films and guest speaking.

Jitsuko “Dickie” (Sada) Moorhouse passed away in 1989 and Rev. Dr. Anson Moorhouse who, at the time of his death was a resident of London, Ontario, passed away on 5 March 1994 at St. Thomas-Elgin General Hospital. Dickie and Anson were laid to rest at the Shetland Cemetery.

Ingredients

Meatballs:

1lb. ground beef
¼ lb. sausage meat
2 tbsp. chopped onion
1 tbsp. snipped parsley
1 tsp. garlic salt
1/8 tsp. ginger or curry powder
¼ cup fine bread or cracker crumbs
1 egg
1 tbsp. soya sauce

Sauce:

¾ cup brown sugar
¼ cup corn starch
½ cup vinegar
2 tbsp. ketchup
½ tsp. powdered ginger or 1 tbsp. grated fresh ginger
1 tin pineapple (chunks or sliced)
hot water

Sweet and Sour Meatballs - Mrs. Anson Moorhouse Meatballs

Meatballs: Combine all ingredients well and form into 1” balls. Bake about 20 minutes in 350 degree oven on ungreased baking sheet.

Sauce: Drain juice from pineapple and add enough hot water to measure 2 cups liquid, and heat. Mix rest of ingredients, except pineapple, to a smooth paste with ½ water and gradually add to hot liquid. Cook over low heat stirring constantly till thickened.

Add cooked meatballs and pineapple chunks and simmer in sauce for 15 – 20 minutes or put in covered casserole in 350 degree oven for 30 – 35 minutes. Serve with rice.