"Souper" Easy Sweet & Sour meatballs

"Tasty & easy are 2 words to describe this recipe. Never any leftovers. I usually double this recipe and freeze in meals size amounts. This way I always have somthing to pull from the freezer on days I don't feel like cooking."
 
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Ready In:
2hrs 30mins
Ingredients:
9
Yields:
20 meatballs
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ingredients

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directions

  • Mix together beef, bread crumbs, onions and eggs.
  • Form into meatballs.
  • Fry and brown in oil.
  • Drain on paper towel, then roll in cornstarch.
  • In a sauce pan combine soup, water, sugar, salt, pepper& lemon juice.
  • Drop meatballs into simmering sauce.
  • Simmer on low heat for 2 hours.

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Reviews

  1. These were a big hit for dinner last night. The flavor is right on the mark and the preparation is fairly straight forward. I did replace the sugar with Splenda and the result was quite acceptable. I made a double batch hoping to put one in the freezer but they didn't make it that far! I will definitely be making this one again and will have to triple it I guess! Excellent recipe Boies!!
     
  2. I gave this 5 stars because it was so good, I do have a couple of comments, and one is it is all sweet and no sour. I might try half the sugar next time and see what happens, and I also wonder if you could cook them for one hour with the same results. One tip I have that I got from a Rachel Ray recipe is instead of frying, place meatballs on a slightly greased pan in a 425 degree oven for 10-12 minutes (I go for 15). The meatballs come out surprisingly very nicely browned. It's the only way I'll ever do meatballs again. I'll tell you these were really good, I did freeze them and they were great reheated. My husband and I ate the whole batch and will definitely make again. Thanks for posting.
     
  3. I've made this several times now and really like this recipe. I bake the meatballs instead of frying but don't change anything else. Thanks for posting.
     
  4. I cheated and used frozen meatballs and put everything (except used 3/4 cup sugar) in the crockpot on high for about three hours. It didn't reduce at all- I obviously wasn't thinking when I started this- so I added a cornstarch slurry a while before serving to thicken it up some. We all really liked the flavor of the sauce, despite the runniness of it, even though my husband thought an element of heat would be a nice touch. Just wanted to let others know that you wouldn't get great results in a crockpot. I definitely plan to make this again and follow the directions next time. Revisiting my review to add the 5 stars! Made as directed and it was still thinner than I anticipated but so good that I didn't really mind. I will make this often I'm sure (especially if my boys have anything to say about it).
     
  5. Love this meatball recipe !! My 5 year old dislikes meat and this is one recipe he asks for at least once a week !
     
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RECIPE SUBMITTED BY

Currently I am a stay at home mom of a 4 year old. I also sell gourmet seasonings, dip mixes & belgian choclates for a Canadian based company as an independant consultant. This is somthing I do in the evenings and weekends when hubby can be with our son. I read cookbooks like some read novels! LOL !! ( My family Isn't laughing :o) ) I'm also addicted to scrapbooking.
 
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