Sweet and Sour Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
24 meatballs
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Calories
156 kcal
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Course
Main Course
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Cuisine
American
Sweet and Sour Meatballs
Description
The Sweet and Sour Meatballs start with a mixture of ground beef, breadcrumbs, egg, garlic, and seasonings to create moist and flavorful meatballs. Optional diced onions add texture and depth. Baking the meatballs at 375°F develops a cooked interior while allowing some fat to drain off before bathing them in a homemade sweet and sour sauce. This sauce, cooked separately with brown sugar, vinegar, ketchup, soy sauce, and thickened with flour, enhances the meatballs with a glossy, tangy coating.
The sauce-covered meatballs are returned to the oven to finish cooking and absorb flavor, developing a beautiful saucy finish. Their sweet and tangy taste is complemented by the slight savoriness of the soy sauce and richness from the beef.
These meatballs can be served on their own as a hearty snack or appetizer or accompanied by rice or noodles for a complete meal. Their larger size helps retain juiciness and texture throughout baking and saucing.
According to the notes, doubling the recipe yields around 24 meatballs, making it suitable for gatherings. Draining the fat after the first baking helps reduce greasiness in the finished dish.
Ingredients
Meatball Ingredients
- 2 pounds ground beef
- 2 large egg
- 1/2 cup bread crumbs dry
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup onion if you like onion in them, diced
Sweet and Sour Sauce
- 1 cup brown sugar packed
- 1 1/2 cups water
- 1/4 cup white vinegar distilled
- 3 tablespoons all-purpose flour or cornstarch
- 3 tablespoons soy sauce
- 1/4 cup ketchup
Instructions
- Preheat your oven to 375 °F
- Mix the sauce ingredients together in a medium sized sauce pan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside.
- Combine the meatball ingredients : breadcrumbs, garlic, salt, pepper, egg, onions and ground beef together in a stand mixer bowl. Use the paddle attachment and mix on low until combined. This makes for the BEST distribution of egg and crumbs through the meat!
- 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.
- After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
- Now you can cover those meatballs up with sauce. Pour the sauce over the meatball, covering them completely.
- Finish cooking them until done, and they look oh-so saucy and delicious. This can take up to another 20-30 minutes depending on the size of your meatballs.
- 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! Serve with the side of your choice.
Notes
- This recipe yields about 24 meatballs if using 2 pounds of ground beef.
- Drain excess fat from the meatballs after the initial baking to avoid greasiness.
- Choosing larger meatballs helps keep them moist during cooking and in the sauce.
- Customize the level of onion by adding diced onion to the meatball mixture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 296mg | 12% |
| Potassium | 146mg | 3% |
| Sugar | 9g | 18% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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