Andrew is my good friend from college and he kept going on and on about his mother’s sweet and sour party meatballs, which I recreated at a recent barbecue.

I will now try to tell you the recipe of her meatballs in 140 characters, in honor of Twitter:

“Prty meatballs: Put 1 lb of bite-sized precooked meatballs in a pot with 1 jar heinz chili sauce&1 jar currant jelly and simmer for 4 hrs.”

It should look like the picture to the left. They’re really effing good, and I wrote Andrew’s mom a rave review about it — they’d be fantastic in a sub roll with swiss cheese or over egg noodles. Or you can eat them with little toothpicks and pretend you’re at a BBQ circa 1960.