Sweet and Sour Meatballs

Sweet and sour meatballs success is all about the sauce, baby, and this is a great sauce. The ketchup is a must have in it, and adds that extra zing!

 

Sweet and Sour Meatballs
 
Prep time
Cook time
Total time
 
Sweet and sour meatballs, the secret to a great sauce is using ketchup.
Author:
Recipe type: dinner
Serves: 6
Ingredients
  • 1 pound ground beef
  • 1 egg
  • ¼ cup dry bread crumbs
  • 1 onion, diced (if you like onion in them)
  • 1 cup packed brown sugar
  • 3 tablespoons all-purpose flour or cornstarch
  • 1½ cups water
  • ¼ cup distilled white vinegar
  • 3 tablespoons soy sauce
  • ¼ cup ketchup
Instructions
  1. Mix the brown sugar, soy,vinegar, water and ketchup in a pot.
  2. Combine the breadcrumbs, egg and ground beef together in a bowl.
  3. Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.
  4. Pop them into the 375 degrees oven and start them cooking.
  5. Mix your flour or cornstarch in cold water then whisk it into the sauce.
  6. After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
  7. Now you can cover those meatballs up with sauce.
  8. Finish cooking them until done, and they look oh-so saucy and delish like this!
  9. When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it’s far better safe than sorry!
  10. I love sweet and sour meatballs on rice, especially bad-for-you, white rice!

 

Mix the brown sugar, soy,vinegar, water and ketchup in a pot.

Combine the breadcrumbs, egg and ground beef together in a bowl.

Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.

Pop them into the 375 degrees oven and start them cooking.

Mix your flour or cornstarch in cold water….

..and add it to the sauce.

After about 20 minutes, take the meatballs out for a second, and drain the fat out of them. And to gross you out and demonstrate why I do this, look at the cup of fat that I drained. Eeeew.

Now you can cover those babies up with sauce.

Finish cooking them until done, and they look oh-so saucy and delish like this!

When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it’s far better safe than sorry!

I love sweet and sour meatballs on rice, especially bad-for-you, white rice!

4 comments
Alexis
Alexis

I made these with ground chicken, tripled the recipe for a large crowd and added 1 cup of sour cream to help keep them moist, otherwise followed recipe - fabulous!! Everyone raved about them!! Thanks for the recipe.

NathanZ
NathanZ

Hi - I'm making this recipe right now. But I see 1 and 1/2 Cups water listed in the ingredients. Does that go in the sauce with the brown sugar, vinegar, soy and ketchup?

CoryLomax
CoryLomax

If you use grass fed beef, you would not get near as much fat.. and what fat you get, is delicious and healthy. I would leave it in, Fat is where the favour is. 

Srcollas
Srcollas

I made these last week & loved them...couldn't believe I made them from scratch!!!  I just wanted to share this: since I did not have any bread crumbs, I improvised(very unlike me) & used 1 package of onion soup instead.  It was good :) thx for sharing your recipe!