Sweet & Sour Meatballs

Sweet and Sour Meatballs

I love sweet and sour anything. Chicken, pork and yes, meatballs.I haven’t made them in forever. Whats not to like? Sweet and tart sauce with delicious home made meatballs.


I have really good Sweet and Sour Chicken recipe I make quite often, but don’t seem to make the meatballs as much for some reason. I just love those meatballs you just pick up with a toothpick and pop into your mouth. These are great appetizers any time of the year! Make sure to make them tiny though so they are easy to eat.

I don’t normally bake or fry my meatballs that go into my Marinara. I don’t like the brown crust on them. But I throw them in the sauce and let them cook that way. You can’t always throw the meatballs into the sauce to let them cook. This recipe calls for baking the meatballs on a baking sheet. Be very careful not to burn! Turn after 5-6 minutes!

 

Sweet and Sour Meatballs

These meatballs are easy to cook and delicious! Perfect for any gathering or potluck. Sweet and spicy sauce.

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Sweet and Sour Meatballs


  • Author: A Foodie Affair

Description

These deliciously sweet and sour meatballs and the perfect food to pick on. This tasty sweet and sour sauce is perfect for an appetizer.


Ingredients

Scale
  • 4 slices hearty white sandwich bread, torn into pieces
  • 1/2 cup whole milk
  • 2 large egg yolks
  • 1/2 pound ground pork
  • 1/2 cup finely chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 2 1/2 pounds 85% lean ground beef
  • For the sauce:
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1 (28-ounce) can tomato sauce
  • 2 1/2 cups apricot preserves
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees F.
  2. In large bowl mash bread, milk, and egg yolks with a fork until smooth. Add pork, parsley, garlic, salt, and pepper and mix until combined. Add beef and mix until combined.
  3. Using a tablespoon, roll meat mixture into 1¼-inch meatballs and place on a rimmed baking sheet. Bake meatballs on 2 rimmed baking sheets until cooked through and beginning to brown, 12 to 15 minutes, switching and rotating sheets halfway through cooking.
  4. While the meatballs are baking, heat oil in Dutch oven over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Mix in tomato sauce, preserves, sugar, Worcestershire, mustard, and pepper flakes and bring to boil. Reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes. Add meatballs and simmer until 5-10 minutes.

Notes

Here is an optional way to cook these in the slow cooker. Cook sauce as directed, and place uncooked tiny meatballs into prepared sauce. Cook in slow cooker until cooked. This eliminates any browned meatballs from the oven cooking method. The oven method is quicker, but watch like a hawk to make sure the meatballs don’t brown too much! And make sure you make the meatballs small enough to pop in your mouth!

 

 Winner of Race 1 of the Chase and “2012 Sprint Cup Champion”, Brad Keselowski!

 

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