Sweet and Sour Meatballs

READY IN: 1hr 40mins
Recipe by Toby Jermain

This is my version of an old tried and true party and buffet recipe, the major difference being that cooking the meatballs in the sauce is what helps flavor the sauce, much better than using pre-cooked meatballs, and the homemade meatballs are better seasoned and taste much better than store-bought.

Top Review by NoSpringChicken

What a good recipe, Toby! I made the meatballs about twice the size you recommended and served it as a family meal....which worked out great. The grape jelly and chili sauce I used were home made recently. I let the meatballs cook, covered, in the sauce for about 30 minutes until they were set; turned them gently and kept the lid off the other 30 minutes of cooking. The sauce condensed and gave those meatballs a great glaze. The recipe is easy and I like not having to brown the meatballs first.

Ingredients Nutrition

Directions

  1. Combine first 9 ingredients thoroughly.
  2. Form into 3/4" meatballs.
  3. Use a melon-baller to scoop meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them.
  4. DO NOT PRECOOK MEATBALLS.
  5. Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat.
  6. Stir until smooth and heat to boiling, stirring frequently.
  7. Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
  8. If desired, blot the surface of the sauce with paper towels to remove grease. There should be little or no grease if you use lean ground beef.
  9. Adjust sauce seasoning with salt and paper to taste.
  10. Serve hot in a chafing dish or keep warm in a small crockpot.

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