Sweet and sour meatballs
This Sweet and Sour Meatballs recipe features a blend of tangy mustard and sweet brown sugar, creating a delightful balance of flavors. The meatballs are baked to perfection and coated in a rich sweet and sour sauce for a satisfying dish.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tsp mustard1.50 cups brown sugar
1/4 cup vinegar
1 tsp salt
1 tsp black pepper
2 tsp worcestershire sauce
1.50 lb ground beef (80/20%)
1/2 cup onion
1/2 cup oats
1/2 cup milk (1% fat)
2 eggs
This delightful Sweet and Sour Meatballs recipe combines a medley of flavors to create a dish that is both tangy and sweet. The mustard, brown sugar, and Worcestershire sauce bring a complexity and depth to the meatballs that will have everyone asking for seconds.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground beef, finely chopped onion, oats, milk, and eggs. Mix well until all ingredients are fully incorporated.
- Using your hands, shape the mixture into 1- to 1.5-inch meatballs. You should get around 20-24 meatballs, depending on the size.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 15-20 minutes, or until they are browned and cooked through.
- While the meatballs are baking, combine the mustard, brown sugar, vinegar, salt, black pepper, and Worcestershire sauce in a medium saucepan over medium heat.
- Stir the mixture continuously until the brown sugar is dissolved and the sauce thickens slightly, about 5-7 minutes.
- Once the meatballs are done baking, transfer them to a large serving dish.
- Pour the sweet and sour sauce over the meatballs, making sure they are evenly coated.
- Serve the sweet and sour meatballs immediately. They can be enjoyed on their own or as a perfect complement to rice or noodles.
With a balance of flavors and a straightforward preparation process, Sweet and Sour Meatballs are an excellent choice for any meal. Enjoy the tangy and sweet delight that will surely become a family favorite!
Sweet and sour meatballs FAQ:
Bake the meatballs in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they are browned and cooked through.
The meatballs are done when they are browned on the outside and have reached an internal temperature of 160°F (71°C). You can use a meat thermometer for accuracy.
Yes, you can substitute ground beef with ground turkey or chicken. Just keep in mind that the flavor and texture may differ slightly.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage; they will keep well for about 2-3 months when frozen.
You can substitute oats with breadcrumbs or crushed crackers. If you're looking for a gluten-free option, use gluten-free breadcrumbs instead.
Tips:
- Use freshly ground black pepper for a more potent flavor.
- For a finer texture, finely chop the onions or grate them before mixing with the meat.
- Soak the oats in milk for a few minutes before mixing them into the meat to make the meatballs juicier.
- Cook a small test meatball first to check for seasoning before cooking the whole batch.
- When shaping the meatballs, wet your hands with water to prevent the mixture from sticking.
Nutrition per serving
6 ServingsCalories 500kcal
Protein 24g
Carbohydrates 44g
Fiber 1.05g
Sugar 36g
Fat 24g
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