Growing up my Mom always made some really yummy meatballs. They were served up at most family potlucks or gatherings and often disappeared faster than anything else. I know they were certainly one of my favorite things offered.
She called them German Meatballs, but I’m not sure where she got the name from. To me, they’re much more like a Sweet and Sour meatball, so that’s what I’m sharing them with you all as. The only thing you’ll really care about calling them, is delicious.
Sweet and Sour Meatballs Recipe
- 1 lb ground beef
- 3 slices white bread, crumbled (approx. 1 cup breadcrumbs)
- 2 T milk
- salt & pepper to taste
- For the sauce:
- ½ cup Worcestershire sauce
- 2 T vinegar
- ½ cup sugar
- 1 cup ketchup
- Spray a 9x9 baking dish with cooking spray; set aside.
- Preheat oven to 350.
- Mix together the ground beef, breadcrumbs, milk, and salt and pepper.
- Form into meatballs.
- Heat 2 T of vegetable oil over medium heat.
- Working in batches, brown the meatballs in the oil (roughly 3-4 minutes).
- While the meatballs brown, heat a small saucepan over medium-low heat.
- Add Worcestershire sauce, vinegar, sugar, and ketchup to the saucepan; mix thoroughly.
- Heat the sauce to boiling, then turn off the heat.
- Add the browned meatballs to the sauce and gently mix until meatballs are completely coated.
- Pour meatballs into prepared dish and bake for 30 minutes.
Most recently I served these with my Crispy Parmesan Potatoes and they were a perfect pairing. You can even drizzle a little of the sauce over your potatoes if you’d like. The sauce is my favorite part of the meatballs; I could eat it by the spoonful if left to my own devices.
Normally I just make them with whatever vinegar I have lying around, but this time I used some Marukan Seasoned Gourmet Rice Vinegar that I had received free samples of. I have to say, it gave the sauce an entirely new depth of flavor, and will be my go-to vinegar for these meatballs going forward. You’ll love it, I know.