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
Sweet and sour meatballs, the secret to a great sauce is using ketchup.
Author:
Recipe type: dinner
Serves: 6
Prep time: 
Cook time: 
Total time: 
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!

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