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Sweet and sour meatballs was one of the first recipes I posted on my blog but it had no picture and I have changed the way I make it only about a thousand times. So I figured it was high time to share my new and improved recipe- this time with pictures. I know, crazy!
This is a recipe I have adapted from my mother in law and one of my husband’s favorites. It’s the perfect blend of sweetness and tang and the crisp veggies are a nice contrast to the soft meatballs. Meatballs are one of my favorite ways to add in a ton of extra veggies without anyone noticing. I finely shred a zucchini and a large carrots to add to the mix. I also will finely chop spinach or use thawed frozen spinach and add that to the mix.
I also always use oatmeal instead of breadcrumbs or crushed crackers because of the nutritional advantage. If you’re concerned about the texture so far no one has noticed I use oatmeal instead of breadcrumbs. You could always grind up the oatmeal in a food processor or blender to get a finer mixture. Generally speaking I use ground turkey versus ground beef, although that is not always the case. And I like to bake my meatballs instead of pan frying them because I can get a big batch done at once and go ahead and get started on the sauce. So choose what appeals more to you and go with it.
Sweet and Sour Meatballs
Ingredients
- Meatballs
- 1 lb hamburger or ground turkey
- 1/2 cup oatmeal
- 1/4 cup milk
- 2 Tbsp chopped onion
- 1 zucchini finely shredded
- 1 large carrot finely shredded
- 1 tsp salt
- 1/2 tsp Worcestershire sauce
- 1 egg use 2 eggs if using medium eggs
- Sauce
- 1 cup brown sugar
- 2 Tbsp cornstarch
- 2 20 oz cans pineapple chunks, with juice
- 2/3 cup apple cider vinegar
- 2 Tbsp soy sauce
- 2 red bell peppers cut into thin 1 inch strips
- 1 large onion quartered and sliced
- Green onions and sesame seeds for garnish
Instructions
- If pan frying, cook meatballs until brown and cooked through, about 20 minutes. Remove from frying pan and drain fat.
- If baking, cut a piece of parchment paper to the size of the pan. Place meatballs with a little room in between each one. Bake at 375 degrees for about 20 to 25 minutes.
- Mix brown sugar and cornstarch in skillet. Stir in pineapple with juice, vinegar, and soy sauce. Heat to boiling, stirring occasionally. Add meatballs and reduce to heat. Cover and summer stirring occasionally for 10 minutes. Add bell peppers and onion. Cover and simmer until crisp- tender about 5 more minutes. Garnish with sesame seeds and green onion, if desired.
My kids love sweet and sour, and I love that this sauce isn’t artificially red like the kind you get at the restaurants. Also, sneaking vegetables into the meatballs? Pretty clever! Thank you for linking up to Farmer’s Market Friday!
My kids ate this up too which was awesome because they don’t always do that. I am all about making our favorite restaurant dishes at home. It just makes me feel better to know exactly what is in their food, especially if that means extra goodness for them.
I like the healthy ingredients you have in these. Thanks for sharing on Merry Monday Linky Party.
Thank you for sharing the recipe! Looks great!
Looks tasty and healthy,another great recipe Jade 🙂
What a great mom to make such yummy and healthy food for your family. Adding veggies to the meat is a great addition.
Sometimes it takes being sneaky but it is totally worth it!
I have these on the menu plan for next week! Can’t wait to try them out on my kids. My toddler is again anti-meat so I will see if he will eat any or just eat all the pineapple up.
I was so happy to see your post on Instagram and that your little guy loved them. Mommy win!
I like the oatmeal instead crumbs idea. Great. Looks yummy.
Yeah, oatmeal just makes me feel better about the dish I am putting on the table and no one has ever noticed.
My husband would absolutely love these. I’ll have to add them to the meal plan this week!
I make them because my husband loves them. I’d love to hear how it goes.
This sounds really good! I love sweet and sour chicken so I bet I would really like this too!
You could totally use the sauce over chicken too! Just pan fry the chicken and pour the sauce over.
Thanks for linking up with us! Sweet n sour meatballs are some of my favorite!
Anytime Meranda!
These look SO good! I can’t wait to try them. 🙂 This was one of the most viewed posts from last week’s Try a New Recipe Tuesday! 🙂 Congratulations! Be sure to grab an “I’ve been featured” button from my sidebar for your blog. The new post should go live Monday morning. I hope you will be able to join us again this week.
Thanks so much Lisa! I enjoy linking up every week with you. 🙂
So delicious! Pinned! Thanks for being a part of our party. Please join us tonight at 7 pm. We love having you! http://loulougirls.blogspot.com
Happy Monday! Lou Lou Girls
I am going to have to try these sweet & sour meatballs, since I have only had the sweet & sour chicken. Sounds great!
Thanks for sharing & linking up at the Tasty Tuesday linkup.
I was going to make meatloaf for dinner tonight, but this looks much better! I think it’ll be a hit with my kids (what kid doesn’t love a meatball?) and I even have extra zucchini and carrots on hand. Thanks for the inspiration!
I’m glad you were inspired Meredith! Let me know how you’re kids liked them.
They look great! Meatballs fans in my house so these would go over just fine. Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.
Those look great! I love meatballs. Oddly, my kids love meat sauce, but they don’t like meatballs. If I make them with spaghetti sauce, I have to mash them up so they don’t realize what they’re eating. I wonder if they’d eat these ones. I also wonder if I could sub out the breadcrumbs for oatmeal in the recipe I use for spaghetti and meatballs. I’m realizing the making healthy changes to things the kids will already eat is the best way to introduce new, healthier options!
Thanks for linking up with #ONENEWFOOD!!
Absolutely, revamping what they eat already is the easiest way to condition them. You could try making the meatballs smaller and baking them for a little less time. I never use breadcrumbs anymore and instead substitute oatmeal in all kinds of meatballs and meatloaf, I just did a guest post for healthy meatball subs which you could do use for spaghetti and meatballs as well. I even throw it in my smoothies just because it adds that little extra bit.
Our 2 year old would LOVE these! How do I get my 5 year old to eat red meat though? Thanks for linking up to #OneNewFood!
That’s what I like about meatballs- you can make it with ground turkey or ground chicken. It’s better for you anyways and would appease your little one.
Jade, I have so many fond memories of my mom making sweet and sour meatballs growing up. Thanks for sharing this recipe.
I want to feature you today at the Retro Re-Pin Party on Somebody’s Dinner! Come by to see it and grab a featured button. See you soon!
Thanks so much Julie. I love meals that bring back wonderful memories that we can then share with the next generation.
Substituting oatmeal is a fantastic idea! And these look delicious – we love meatballs and sweet and sour. I need to try this soon. 🙂
This is great! I love how there’s sneaky veggies in this – because I love doing that! 🙂 I love sweet and sour without adding any artificial colours or flavours.