Sweet and Sour Meatballs
"These are a consistent favorite with kids, adults and picky eaters. I make my meatballs with Tempo brand mix, but any homemade or good commercial made meatballs will work."
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
24 meatballs
ingredients
- 2 dozen meatballs (either from your favorite recipe or good commercially prepared ones)
- 1 cup brown sugar
- 1⁄4 cup cider vinegar
- 1 tablespoon catsup
- 2 tablespoons flour
- 2 tablespoons soy sauce
directions
- Place meatballs in a 1 1/2 quart casserole dish.
- In a small saucepan blend the brown sugar and flour, then add the vinegar, catsup and soy sauce.
- Stir over medium heat until bubbly and a bit thickened, about 5 minutes.
- Pour sauce over meatballs in casserole dish.
- Bake at 350 degrees for 20 minutes.
- Serve over rice.
Questions & Replies
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Reviews
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Loved these meatballs. I used frozen meatballs so this was very easy to prepare. The sauce was tangy and deliciously sweet. I served over rice. Very lip-smackin'. My family thought it was great too. Thanks ReeLani. -
I work for P.F. Chang's and I found this recipe to be simply delicious. Easy to make, and easy to eat!!! I suggest serving it with a nice vegetable stir fry.
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I made these for Christmas and New years and everyone loved them. I followed the advice of the other posters and increased the vinegar. It was still a little sweet, but still very good. -
These were wonderful. Very quick and easy to make. i used frozen meatballs and white vinegar and doubled the amount of vinegar listed to cut back a little on the sweetness, but they were delicious. The leftovers were taken to work the next day. -
The overall sweetness of the sauce was a little too much. I would decrease the suger and increase the soy sauce vinegar and catsup. I used it with vegetarian meatballs from Trader Joe's and it turned out very tasty; quick and easy.
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Tweaks
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These definitely hit the spot for a quick dinner last night! I used frozen swedish meatballs to speed it up though, instead of making my own. Used white vinegar and doubled it up to 1/2 c. to 1 c. sugar after reading a few reviews that said it was too sweet- it was perfect with more vinegar. I also added a generous tsp. of minced ginger. Served it over broad egg noodles with some fresh winnipeg rye bread and it was to die for! Hubby thought he'd hit the jackpot. Definitely in the 'make again' file.
RECIPE SUBMITTED BY
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<p>Greetings from the palm of the Mitten State! I'm a 40-somthing gal with an awesome husband, Todd, and step-son, David. And I had the great privilege to be mom to the world's best cat, Bentley, for almost 12 years. As of 3/10/09 he's now free from all the ailments that plagued his past few years and is now a soft and gentle spirit who will be with me always. He was my best friend and the first real love of my life and leaves a cat-shaped hole in life.</p>
<p><span style=color: #000000;>February 4, 2010, 2 new kitties joined our family. Nick and Nate were adopted from our local humane society and fill our home with purrs and laughter and lots of fur. We're lucky to have these two sweet kitty boys with us.</span></p>
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<p>I'm a certified medical coder but currently enjoying being a stay-at-home cat mom. In past work lives I've been a corporate travel consultant, an auto claim assistant, a loan clerk, a secretary and an usher.<br /><br />I like to cook and LOVE to bake. It's great to share the gift of good food with my sweet wonderful husband, family and friends and co-workers. And I try to enter a couple different baked goods in my county fair each year.<br /><br />When I'm not working in the kitchen I enjoy reading, walking, scrapbooking, genealogy, and visiting with family and friends. I also love animals, and was a cat care volunteer at a local shelter for many years.</p>
<p> <br /><br />R?E'S STAR RATINGS (effective for 2007 ratings and beyond) <br />5 -- Amazing! Incredible! Want to eat it or drink it all the time! Obviously this wowed us. Maybe it?s too decadent to make very often, but we can dream. <br /><br />4 -- Great! We loved it and will probably be having this frequently. <br /><br />3 -- Good . We liked it and might have it again, possibly with some changes. <br /><br />2 -- Passable. We ate it but won?t eat any leftovers and won?t be making this again, at least not as written. This will probably be due most often to one flavor being too strong. <br /><br />1 -- Inedible. There?s a critical error in the recipe. <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image hosted by Photobucket.com /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i195.photobucket.com/albums/z205/jubespage/stacky5.jpg alt= /> <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/CookathonforKarensticker.jpg alt= /> <br /><br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /></p>
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