Sweet and Sour Meatballs

READY IN: 1hr 45mins
Recipe by foodtvfan

A family favorite sweet and sour meatballs. Great pot luck recipe; keep warm in a crockpot on low. Recipe can be doubled. Cook, cool and freeze half.

Top Review by WI Cheesehead

I made a few changes to these and only made the meatballs to use in another recipe. I used homemade whole wheat breadcrumbs, reconstituted minced onions, very lean ground turkey (1/2 g sat fat) and some whipping cream I had left over for the evapo. milk. Bcz my turkey was so lean, I added a little oil too. Never heard of rolling them in cornstarch. Then again, I don't make meatballs too often either! They taste good and I'm sure will be even better covered in marinara sauce!

Ingredients Nutrition


  1. Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl.
  2. Prepare finely minced onion in a food processor. Add to crumbs in bowl.
  3. Add hamburger to crumbs and onion.
  4. Add salt and pepper and poultry seasoning to taste.
  5. Mix egg and canned milk together.
  6. Add egg mixture to meat mixture until it is quite moist.
  7. Add a little more canned milk if necessary.
  8. Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs).
  9. Dampen hands with cold water during rolling, if necessary.
  10. Place cornstarch in a shallow bowl or pie plate.
  11. Roll each meatball in cornstarch.
  12. Place coated meatballs on wax paper.
  13. Fry meatballs in hot oil until brown and hard looking.
  14. Drain well on a double layer of paper towelling on a cookie sheet.
  15. If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper.
  16. Freeze. Bag, label and date.
  17. To continue with recipe, combine sauce ingredients in a large pot.
  18. Add additional consommé for less sweetness.
  19. Heat sauce until hot.
  20. Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.

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