Sweet and Sour Meatballs

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Meatballs are one of my least favorite foods to make. Funny that, since they are one of my absolute favorite foods to eat! If I’m being honest I’m kind of a lazy cook.. Mixing and shaping them can be time consuming and browning them in the skillet can be tedious, but they are always so worth it in the end. I don’t discriminate against any type of meatball either: Pork, turkey, chicken, beef, big, small, Italian style, plain or saucy, with potatoes or rice or on a bun.. They are all delicious!

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This is a great simple supper recipe. The meatballs aren’t overly complicated to make (I usually double the batch of meatballs and freeze half of them raw to save time in the future), the sauce is embarrassingly easy, and I guarantee you will have most of the sauce ingredients on hand! It’s a simple sauce- a good balance of sweet, salty, and tangy- but it can easily be added to: some chopped green peppers or canned pineapple chunks would be a welcome addition.

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Sweet and Sour Meatballs

Serves 2-4
 

  • Meatballs:
  • 1lb extra lean ground beef
  • 1 large onion- chopped small
  • 1 egg
  • 1 cup bread crumbs
  • 1/4 cup milk
  • 2 teaspoons Worcestershire sauce
  • 1 clove minces garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper

  • Sauce:
  • 1 cup water
  • 1/4 cup cider vinegar (white vinegar is fine)
  • 1/2 cup ketchup
  • 3/4 cup brown sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons corn starch
  • Place all meatball ingredients in a large bowl. Mix together with a fork or your hands and shape into 1 1/2-2 inch meatballs.

    Heat a couple tablespoons of oil in a large skillet over medium heat and brown meatballs in batches, take care not to crowd the meatballs as they brown. When they are browned on all sides transfer to a paper towel lined plate.

    In a separate bowl whisk together all sauce ingredients and add to skillet. Whisking often, slowly bring sauce to a simmer. Once the sauce is simmering add meatballs back into the sauce. Simmer on lowest heat for about 10 minutes- Stir often as the sauce thickens and the meatballs cook all the way through. Serve hot with rice or potatoes!

    These meatballs make for great leftovers as the flavor of the sauce gets absorbed by the meatballs overnight. They also freeze exceptionally well.

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