Patricia's Sweet N Sour Meatballs
"This is a recipe my host mum and dad in New Zealand prepared for us for dinner. Delish! They taste even better the second day. In my opinion, they are more sweet than sweet and sour, but still very good. The original recipe also called for 2 T black sauce, but I had no idea what that ingredient actually was, so I left it out. Prep and cooking time is approximate."
photo by LadyNomad
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
30 meatballs
- Serves:
- 5-6
ingredients
-
Meatballs
- 1 lb ground beef (I used a 50/50 mix of beef and turkey)
- 1 medium onion, finely chopped
- 1 egg, beaten
- 1 (1 7/8 ounce) packet mushroom soup mix or (1 7/8 ounce) packet mushroom-onion soup mix
- 1⁄2 cup breadcrumbs
- salt and pepper (to taste)
-
Sauce
- 1 tablespoon butter
- 1 cup brown sugar
- 1 cup tomato sauce or 1 cup tomato juice
- 2 tablespoons lemon juice
- 1 small onion, finely chopped
- 2 tablespoons malt vinegar
- 2⁄3 cup water
- 1 1⁄2 teaspoons plum sauce (optional, found in the Asian food section of the supermarket)
- salt and pepper (to taste)
directions
- Mix together ingredients for meatballs and roll into small balls.
- Brown meatballs in a large skillet.
- Combine ingredients for sauce and pour over meatballs in skillet.
- Bring to a boil and cook until meatballs are fully cooked (internal temperature of 160° Fahrenheit/71° Celsius).
- Serve with rice or baked potatoes to soak up the extra sauce.
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