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Prep 10 mins
Cook 35 mins
I searched thru 3 pages of Sweet & Sour Meatball recipes to make sure this was unique and I think it is. I got this recipe from a lovely woman named Iola back in 1973. It is still a favorite and requested by friends and family alike. You can use your own meatball recipe, or if you're like me...I sometimes run out of time and I use frozen already prepared meatballs.
- 1 lb ground beef
- 2 tablespoons breadcrumbs
- 1 egg, beaten
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup green pepper, chopped
- 1⁄3 cup onion, shopped
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (10 1/2 ounce) can tomato soup
- 2 tablespoons brown sugar
- 4 teaspoons Worcestershire sauce
- 1 tablespoon prepared mustard
- 1 tablespoon white vinegar
- Mix beef, bread crumbs, egg and spices.
- Shape into 50 meatballs.
- Place in 13x9x2 baking pan.
- Broil until brown, turning once.
- Spoon off excess fat.
- In saucepan cook green pepper and onion in butter or margarine until tender-crisp.
- Stir in remaining ingredients.
- Pour over meatballs.
- Cover with foil and bake at 350 for 20 minutes.
- Place in fondue or chafing dish to serve.
- Place meatballs in crockpot, pour sauce over and heat on low for 3-4 hours.
- May be served directly from crockpot.
These things were devoured by my friends! I though I made enough by tripling the recipe but no they craved more!
It is nice that others have enjoyed this recipe. We didn't care for the taste of the sauce on this one. It tasted too much of tomato soup and not enough "sweet and sour". Also, the texture of the sauce turned out really thick (like undiluted tomato soup). I prefer sauces with ketchup instead of tomato soup as it adds a little extra zip. :)
I loved this for the ease of making. I served over steamed white rice and sprinkled with some finely grated parmesan cheese and chopped parsley. A 'keeper' for me.