The Best Sweet & Sour Meatball Recipe (2024)

October 15, 2012 by Karen 30 Comments

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I sort of lured you into this post under false pretences. For that I kind of apologize. You should know the apology is only halfhearted.

I really have no idea if this is the *best* sweet & sour meatball recipe but I figure if every 2nd coffee shop in Manhattan can serve the "Best Coffee", there's obviously a great deal of leeway in the assigning of "best of" around North America.

They are really good sweet & sour meatballs though. Really good.

In fact. They're the best.

This is not an original Karen recipe. It is a stolen recipe from a Church cookbook, so if I were to tell you it's an original Karen recipe I run the risk of the wrath of the church ladies. Or being struck by lightening. Or even worse ... developing an affinity for Hello Kitty scrunchies.

This is a relatively quick meal that has it all on one plate. Rice, vegetables and ... balls of meat. It goes by the name, "Cheap and Chic Meatballs". According to the church ladies anyway.

[print_this]

Cheap & Chic Meatballs

from the Jubilee Cookbook

Ingredients

Meatballs Sauce

1 lb ground beef ½ cup brown sugar ¼ cup vinegar

¼ cup bread crumbs 1 tablespoon cornstarch 1 tablespoon soy sauce

1 egg beaten ⅓ cup water

salt & pepper

Vegetables for stir frying

1 tablespoon vegetable oil

1 large onion, diced large

5-7 carrots, ¼" slices

2-3 red peppers, in chunks

Method:

1. Combine ground beef, bread crumbs, egg and salt and pepper. Form into small meatballs. Place on cookie sheet and bake in oven at 325 until done. Apx. 30 minutes.

2. Add onion, carrots and peppers to large pan or wok. Stir fry for 8 minutes or until done.

3. In a saucepan, whisk together brown sugar and cornstarch to incorporate. Add water, vinegar and soy sauce. Mix well. Bring to a boil, stirring constantly until thick and clear.

4. Add cooked, hot meatballs and sweet and sour sauce to vegetables and stir until everything is coated with sauce.

Serve over bed of rice and eat it up.[/print_this]

I've given this some thought. I'm gonna commit and declare this is the best sweet and sour meatball recipe. Now if you'll excuse me I have to go do the best laundry in the best washing machine in the best laundry room in the best house in the best neighbourhood in the best town in the best country in the best planet. The laundry of course, is being done ... by the best person. With the very best scrunchie.

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Comments

mdk
May 12, 2017 at 8:38 am
Close... but I think you forgot the apricot jelly.
Reply
Linda
November 03, 2013 at 4:40 pm
sorry, had to do it! LOL
Reply
Wendy
April 09, 2013 at 1:31 pm
This is hilarious! I had this EXACT recipe when I attended Brownie camp in 1979 and I STILL use it regularly today. My family loves it and I have passed this sauce recipe on to everyone I know. Can be easily doubled or tripled successfully. Can't believe you found the identical recipe -and didn't realize it originated with "church ladies" -may explain why it is loved by all!
Reply
- Karen
  April 09, 2013 at 2:39 pm
  LOL! That's funny. I guess it really is a good recipe if it's being passed along for THAT many years. ~ karen!
  Reply
Jack
October 18, 2012 at 8:43 am
Question: If you were preparing this recipe for hungry men, how many would it serve?
Reply
- Karen
  October 18, 2012 at 10:00 am
  It would probably serve 4 hungry men. That is my guess. It is a guess. ~ karen
  Reply
Cindy G.
October 16, 2012 at 9:52 pm
I think your "Cheap & Chic" meatball recipe should meet my "Saucy" miniature meatball recipe and go out on a date...
Reply
- Karen
  October 16, 2012 at 9:55 pm
  Cindy. Is you Jewish? Is your recipe from a Synagogue cookbook? 'Cause if that's the case all we need are some Mosque meatballs to possibly create World Meat Peace. ~ karen
  Reply
  - Cindy G.
    October 17, 2012 at 10:10 pm
    Hmmm... no, I'm not Jewish, but since I don't know where my mom got the recipe, we can pretend that it was passed down from my Lithuanian grandmother who had a best friend who A) loved to cook and B) was Jewish, because if it came from my grandmother, eating it would probably be lethal, so it's safer to invent a friend. So, World Meat Peace could be potentially happen (and maybe my grandmother really did have a Jewish friend...).
Ana
October 16, 2012 at 9:04 pm
Think this would work in the slowcooker?
Reply
Cheryl
October 16, 2012 at 6:43 pm
OK--the recipe sounds absolutely delicious--most definitely my kind of food--
however--I just don't think I could eat it off a blue plate. Just sayin' . . .
Reply
- Jean munroe
  November 03, 2013 at 3:22 pm
  I love that blue -- I think it's really turquoise -- plate because I have those dishes AND that silverware. So, Karen, you also have the very best taste.
  Reply
Barbie
October 16, 2012 at 6:19 pm
Looks yummy and easy! Thanks Karen.
Reply
Evalyn
October 16, 2012 at 2:12 pm
Do you think the key to a good sweet and sour dish is the vegis? I think carrots are the key. Some people might say peppers, but I think carrots. And celery because frankly I don't like peppers and wouldn't put them in. So, I'm going with carrots and celery. Thanks for your input, I feel better now.
Reply
Rebecca
October 16, 2012 at 2:05 pm
The best food poisoning!
Reply
- Nicola
  October 16, 2012 at 6:01 pm
  Nice
  Reply
SK Farm Girl
October 16, 2012 at 12:42 pm
Mmmmm . . . sounds yummy! Will be making it tonight, but subbing ground beef with ground chicken! I know a number of people are skiddish right now with the ground beef issue so go out on a limb and think out of the box! Try ground chicken, ground turkey, ground bison or even ground elk (or other wild meet of your choice)! Know where your meet comes from; chose an accountable supplier . . . just saying!
Reply
Elen Grey
October 16, 2012 at 12:40 pm
I am not printing this recipe on the best printer, in the best office, over the best garage, on the best str... ;-)
Hm. I wonder if I can do this recipe with ground turkey.
Reply
Nancy Blue Moon
October 16, 2012 at 11:19 am
Stealing from church ladies Karen..tisk tisk..you should be severely punished young lady..like having to wear two Hello Kitty scrunchies..one on each side making your hair stand up in short little ponytails..forever..lol
Reply
Dawna Jones
October 16, 2012 at 11:09 am
YUMMY,YUMMY!
http://www.dawnajonesdesign.com/
Reply
- Karen
  October 16, 2012 at 11:14 am
  They are! I'd venture to say ... they're the best. ~ k
  Reply
Rebecca
October 16, 2012 at 10:37 am
Really, recipes with ground beef? Your timing might be a little off Karen. Unless your readers enjoy a bit of E. coli with their sweet and sour sauce;)
Reply
- Karen
  October 16, 2012 at 10:51 am
  Hah! I know. I may start buying from small farms if I can find some. ~ karen!
  Reply
Theresa
October 16, 2012 at 9:53 am
Mmmmm, sounds great! Going to try it out on the guy sometime soon.
Reply
Stephanie
October 16, 2012 at 8:18 am
Sooo, CHeap CHick or Sheep Shic Meatballs? hee hee
Caffeine hasn't kicked in yet, still goofy.
Reply
FLP
October 16, 2012 at 8:13 am
This really is the best town.
Reply
maureen
October 16, 2012 at 2:52 am
i love church cookbooks. when my kids were young, i used to make the veg and sauce like that with leftover turkey. stole that idea from a buffet at the bay's georgian room when i was a kid. yummy
Reply
Laura
October 16, 2012 at 12:12 am
Wait... Does your super chic short hair even hold a Hello Kitty scrunchie?!?! You really do do everything!
I said do do!
Reply
- Karen
  October 16, 2012 at 12:15 am
  LOL. You did indeed. The kd lang show was FANTASTIC by the way. Laura and her sister (The Secret Sisters) opened for kd lang on tour this year, everyone. kd also has super chic short hair. I do not think she owns any hello kitty scrunchies. ~ karen!
  Reply
  - Nicola
    October 16, 2012 at 5:59 pm
    Cool Laura! Congrats! Or should it be congrats kd lang that you opened for her! Way to go!

The Best Sweet & Sour Meatball Recipe (2024)

FAQs

What is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Keep Reading ›

What makes meatballs stick together better? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Get More Info Here ›

Is it better to bake meatballs at 350 or 400? ›

For 1-2 inches of beef, pork, or turkey meatballs without any pre-cooking, use these guidelines for your wall oven:

350°F wall oven:
8–14 minutes for 1-inch meatballs.
14–18 minutes for 2-inch meatballs.
400°F wall oven:
6–10 minutes for 1-inch meatballs.
10–14 minutes for 2-inch meatballs.
425°F wall oven:

More items...

Aug 16, 2023

Why do you put baking soda in meatballs? ›

This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize.

Get More Info ›

Why do you put milk in meatballs? ›

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

View Details ›

How do you keep meatballs from getting tough? ›

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

Discover More ›

What not to do when making meatballs? ›

5 Mistakes to Avoid When Making Meatballs

Not seasoning the meat.
Not adding any moisture to the meat.
Over-mixing the meat.
Not shaping the meatballs correctly.
Not forming evenly-sized meatballs.

May 1, 2019

View Details ›

What happens if you put too much breadcrumbs in meatballs? ›

Using the wrong amount of bread crumbs (or flour)

Bread crumbs are another popular binder for meatballs that can become problematic if used incorrectly. Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart.

Discover More ›

Do meatballs get more tender the longer they cook? ›

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Learn More Now ›

Is it better to fry or oven bake meatballs? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

View Details ›

Should you pan sear meatballs before baking? ›

You can brown meatballs in the oven or in a skillet. For the crispiest exterior, use a heavy skillet with hot oil. You can finish cooking in a simmering sauce or the oven.

Discover More ›

Why do my meatballs come out tough? ›

Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands. To avoid this sticky situation, keep a dish of cold water next to you as you work, and dip your fingers in as you make the balls.

Learn More Now ›

What is the secret ingredient to tenderize meat? ›

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

Know More ›

Do you have to rinse baking soda off meat before? ›

Allow the meat to soak in the baking soda solution for 15 minutes. Remove the meat from the liquid and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

Know More ›

Why do you put cornstarch in meatballs? ›

Cornstarch is used as a low-fat alternative to tapioca starch in meatball dough, resulting in a healthier version of the snack. The addition of corn silk, a byproduct of sweet corn production, to meatballs increases their crude fiber and ash contents, as well as their redness, yellowness, juiciness, and shrinkage.

Explore More ›

Why are my meatballs not tender? ›

Don't Over-Mix the Meat

Another meatball-related pitfall? Over-mixing. The more you mix ground meat with seasonings, the tougher, springier, and more compact the finished product will be—we want loose and tender, not tight and sausage-like.

Get More Info ›

What causes tough meatballs? ›

More Reasons Your Meatballs are Hard

Sticky hands can result in an overworked farcemeat. Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands.

How to stop meatballs from being dry? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

The Best Sweet & Sour Meatball Recipe (2024)

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FAQs

What is the secret of a tender meatball? ›

Should you pan sear meatballs before baking? ›

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