Sweet and Sour Meatballs
"These are a consistent favorite with kids, adults and picky eaters. I make my meatballs with Tempo brand mix, but any homemade or good commercial made meatballs will work."
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
24 meatballs
ingredients
- 2 dozen meatballs (either from your favorite recipe or good commercially prepared ones)
- 1 cup brown sugar
- 1⁄4 cup cider vinegar
- 1 tablespoon catsup
- 2 tablespoons flour
- 2 tablespoons soy sauce
directions
- Place meatballs in a 1 1/2 quart casserole dish.
- In a small saucepan blend the brown sugar and flour, then add the vinegar, catsup and soy sauce.
- Stir over medium heat until bubbly and a bit thickened, about 5 minutes.
- Pour sauce over meatballs in casserole dish.
- Bake at 350 degrees for 20 minutes.
- Serve over rice.
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Reviews
-
Loved these meatballs. I used frozen meatballs so this was very easy to prepare. The sauce was tangy and deliciously sweet. I served over rice. Very lip-smackin'. My family thought it was great too. Thanks ReeLani. -
I work for P.F. Chang's and I found this recipe to be simply delicious. Easy to make, and easy to eat!!! I suggest serving it with a nice vegetable stir fry.
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I made these for Christmas and New years and everyone loved them. I followed the advice of the other posters and increased the vinegar. It was still a little sweet, but still very good. -
These were wonderful. Very quick and easy to make. i used frozen meatballs and white vinegar and doubled the amount of vinegar listed to cut back a little on the sweetness, but they were delicious. The leftovers were taken to work the next day. -
The overall sweetness of the sauce was a little too much. I would decrease the suger and increase the soy sauce vinegar and catsup. I used it with vegetarian meatballs from Trader Joe's and it turned out very tasty; quick and easy.
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Tweaks
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These definitely hit the spot for a quick dinner last night! I used frozen swedish meatballs to speed it up though, instead of making my own. Used white vinegar and doubled it up to 1/2 c. to 1 c. sugar after reading a few reviews that said it was too sweet- it was perfect with more vinegar. I also added a generous tsp. of minced ginger. Served it over broad egg noodles with some fresh winnipeg rye bread and it was to die for! Hubby thought he'd hit the jackpot. Definitely in the 'make again' file.
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