Sweet and Sour Meatballs

I love and curse technology, both at the same time. I mean, what would we do without computers? The internet? Smart phones? But at the same time, I find myself frustrated by it all on practically a daily basis. Especially lately. My computer has been giving me so much grief that I have – more than once – wanted to throw it out the window. Running too slow, freezing up, and I have this stupid virus on my internet that I can’t seem to get rid of. I normally type up my posts the night before they go live, and schedule them for the morning. And here I am, it’s almost midnight, and I am posting about a recipe that I didn’t intend to post today because I’m having issues with my computer!

But, without this computer, and without technology, I wouldn’t have this blog. And let’s face it – even though I love to cook and try out new recipes, this blog is a definite motivation for me! And regardless of whether this is what I intended to post or not, this was still a great recipe!!

I was craving sweet and sour the other night. But I didn’t want chicken. I thought about doing pork, but then the idea came to me to do meatballs instead! I used my favorite sweet and sour sauce (thanks for the killer recipe Melanie!) and added a bit of an Asian twist to the meatballs. The end result was so delicious, I cleared my plate! The thing I love about meatballs, too, is that they freeze wonderfully to make dinner a breeze another night. (Although these didn’t even make it to the freezer – we ate them all for dinner and leftovers!)

Sweet and Sour Meatballs

serves 4-6

total time: 45 minutes

for the meatballs:
1 pound ground beef
1 tablespoon Worcestershire sauce
1 egg
1/2 cup breadcrumbs
2 tablespoons grated onion
1 teaspoon salt
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tablespoon fresh grated ginger

for the sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Make the meatballs: Preheat the oven to 350F. Line a baking sheet with foil.

Combine all ingredients and form into 1-1 1/2-inch balls. Place on the prepared baking sheet and bake in the preheated oven until cooked through, 20 to 30 minutes.

Meanwhile, make the sauce: In a saucepan, combine all the ingredients. Bring to a boil, then cook until reduced slightly and thickened, about 6-8 minutes.

To serve: Serve with rice and pour the sauce over the meatballs, or serve with the sauce for dipping.

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Want some more meatball inspiration?

Hickory Barbecue Meatball Sandwiches from The Fresh Fridge
Chinese Meatballs with Sweet and Sour Chili Sauce from TasteFood
Grape BBQ Meatballs from Taste and Tell
‘Super Evil’ Bacon Meatballs from Evil Shenanigans
Mozzarella Stuffed Meatballs from Picky Palate

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