I know, meatballs take a little time. But. . . these are worth it. They are saucy, delish and comfort food. You can make a double batch of the meatballs and freeze them for later - such a good meal prep idea. I have to say, when I saw the sauce recipe I was a little skeptical about the soy sauce - I was wrong - adds a bit more flavor to the sweet and sour. It's a really delish recipe - I've made it twice in the last month! I serve it with rice and stirfry veggies and it's always a hit.
Let's cook. . .
Sweet and Sour Meatballs (from the Kitchen Magpie)
Meatballs
Combine the following (I use my stand mixer for this)
2 lbs ground beef
2 large eggs
1/2 c. bread or panko crumbs
1 tsp. salt
1 tsp. minced garlic (optional)
1 tsp. salt
1 tsp. pepper
1 c. diced onion
Roll into meatballs - whatever size you like. I prefer mine smaller than large but you decide .
Place onto a parchment lined baking sheet and bake at 375 until done. 20-30 minutes depending on the size of your meatballs. (Use a thermometer to make sure they're done - 165 degrees)
Sauce
Into a saucepan add
1 c. b. sugar
1 1/2 c. water
1/4 c. vinegar
3 tbsp. flour or cornstarch
3 tbsp. soy sauce
1/4 c. ketchup
Bring to a boil and cook until it thickens.
Drain the fat off your meatballs, put them into a baking dish and pour the sauce overtop.
Bake at 350 for about 20-30 minutes to finish.
Enjoy!
