PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | YIELD: 6
Who doesn’t love some good old meatballs? In my home, the kids always request their favourite sweet and sour meatballs. So I would like to share this easy recipe to make just that. Tender, perfectly seasoned, and wonderfully amazing meatballs perfect to serve over rice.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
MEATBALLS:
2 Eggs, slightly beaten
1 1/2 lbs lean ground meat
3/4 c. quick oats or old-fashioned oats that have been lightly pulsed in a blender
1 tsp Worcestershire sauce
1/2 c. finely chopped onion
1/4 c. milk
1 tsp salt
1/2 tsp pepper
SAUCE:
1 tsp yellow mustard
1/4 c. apple cider vinegar
1 tsp Worcestershire sauce
1/4 c. barbecue sauce
Hot, cooked rice for serving
1/4 – 1/2 c. brown sugar (adjust based on your preference)
HOW TO MAKE SWEET AND SOUR MEATBALLS
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Combine the meatballs ingredients until just mixed, then form the mixture into about 12 2-inches meatballs. Place the meatballs in a lightly greased 9 x 13-inch pan.
Step 3: To make the sauce, stir the sauce ingredients (yellow mustard, apple cider vinegar, Worcestershire sauce, barbecue sauce, and brown sugar) except for the cooked rice until well mixed.
Step 4: Over the meatballs, pour the sauce. Place the pan in the preheated oven and bake the meatballs for about 30 minutes or until cooked through and the sauce is a little thick.
Step 5: Remove from the oven when done and serve the meatballs over hot, cooked rice, Enjoy!
NOTES:
For this recipe, I normally use a combination of lean ground beef and lean ground turkey. Feel free to use any ground meat, just pick pretty lean meat to avoid a pool of grease in the bottom of the baking dish.
For a saucier dish, I suggest doubling the sauce. After browning the meatballs in a skillet, drain the grease, and pour the sauce in the skillet. Put the lid on and allow the sauce to simmer for about 10 to 15 minutes or until the meatballs are cooked through, turning them once or twice.
Pour the sauce over the meatballs. Tent the pan with two layers of aluminium foil, then place in the freezer. When ready to bake, place the pan in a preheated 350 degrees oven and bake the meatballs covered for an hour. There is no need to thaw the meatballs. Remove the cover after an hour and resume baking for an additional 20 to 30 minutes or until the meatballs are completely cooked.

Ingredients
- MEATBALLS:
- 2 Eggs, slightly beaten
- 1 1/2 lbs lean ground meat
- 3/4 c. quick oats or old-fashioned oats that have been lightly pulsed in a blender
- 1 tsp Worcestershire sauce
- 1/2 c. finely chopped onion
- 1/4 c. milk
- 1 tsp salt
- 1/2 tsp pepper
- SAUCE:
- 1 tsp yellow mustard
- 1/4 c. apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/4 c. barbecue sauce
- Hot, cooked rice for serving
- 1/4 - 1/2 c. brown sugar (adjust based on your preference)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Combine the meatballs ingredients until just mixed, then form the mixture into about 12 2-inches meatballs. Place the meatballs in a lightly greased 9 x 13-inch pan.
Step 3: To make the sauce, stir the sauce ingredients (yellow mustard, apple cider vinegar, Worcestershire sauce, barbecue sauce, and brown sugar) except for the cooked rice until well mixed.
Step 4: Over the meatballs, pour the sauce. Place the pan in the preheated oven and bake the meatballs for about 30 minutes or until cooked through and the sauce is a little thick.
Step 5: Remove from the oven when done and serve the meatballs over hot, cooked rice, Enjoy!
Notes
For this recipe, I normally use a combination of lean ground beef and lean ground turkey. Feel free to use any ground meat, just pick pretty lean meat to avoid a pool of grease in the bottom of the baking dish. For a saucier dish, I suggest doubling the sauce. After browning the meatballs in a skillet, drain the grease, and pour the sauce in the skillet. Put the lid on and allow the sauce to simmer for about 10 to 15 minutes or until the meatballs are cooked through, turning them once or twice. Pour the sauce over the meatballs. Tent the pan with two layers of aluminium foil, then place in the freezer. When ready to bake, place the pan in a preheated 350 degrees oven and bake the meatballs covered for an hour. There is no need to thaw the meatballs. Remove the cover after an hour and resume baking for an additional 20 to 30 minutes or until the meatballs are completely cooked.