Evelyn's Sweet and Sour Meatballs

“This is my grandmother's sweet and sour meatball recipe. For those who like to use up everything, it's a great way to make use of sweet pickle juice - as the pickles are used up, I just save the juice in a jar at the back of the fridge. Easy, quick prep, can be cooked on stove top, in oven or crockpot and can cook meatballs in the sauce or pre-cook in microwave, fry pan or oven. This recipe freezes well and is easily doubled. Also kid-friendly; my 4 year old who is going through the stage of "KD and hotdogs or nothing" eats this without prompting!”
READY IN:
1hr 40mins
SERVES:
3-4
YIELD:
24-30 meatballs plus 3 cups sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauce:
  2. Mix all ingredients (may leave out cornstarch, but sauce may be thin).
  3. Bring to a boil, reduce heat and simmer while preparing meat.
  4. Drop in meat and simmer at least 30 minutes more.
  5. If I'm not in a hurry, this sits and cooks on all day on the stove top.
  6. Meatballs:
  7. Combine all ingredients and blend thoroughly - hands work best!
  8. Roll into small balls and drop into sauce, or cook first then add to sauce.
  9. Serve over rice.
  10. NOTE: Sauce is also great for ribs.

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