Reviewed: Sep. 25, 2009

delicious recipe with a couple of simple modifications! for the meatballs i only used 1/2 of a chopped onion and seasoned my bread crumbs with parsley, garlic powder, and italian seasoning. for the sauce i used white vinegar rather than cider and cut way back on the amount, using only 2 T. i also used only 1 T cornstarch and only 3/4 cup brown sugar. any more sugar would have been much too sweet (even for me-and i LOVE sweets!) i baked the meatballs for 30 min at 350 and then put them in a crockpot with the prepared sauce as well as sauteed carrots, green peppers and onions. i let it all simmer on low in the crockpot, stirring gently and frequently, for about 2 hours and served it all over brown rice. it was wonderful!! i will definitely be making this one again and again!

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sjwRN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 20, 2009

I made these for dinner and my family loved them. I had been trying to find a recipe for meatballs for the longest time and now this will be a usual for dinner. The only thing that i had to add was salt to the sauce and more vinegar because it was just too sweet but other than that it was great thanks for the recipe.

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cmejia08

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Reviewed: Sep. 13, 2009

This made a lot, and it was a bit hard to fit all of them in my large skillet, let alone stir them! However, using tongs to turn them worked pretty well. I used about half the amount of sugar and it still came out way too sweet for our taste. The flavours were fabulous, and we all loved this over pasta, but I would decrease the sweetness some more next time. Thanks for sharing the recipe, it's a keeper after very little tweaking to our taste!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 12, 2009

This makes a very yummy sweet and sour sauce, my husband and 3 year-old son loved it! I used regular vinegar since that's all I had and did add a bit more soy sauce as it is very sweet. I already had meatballs in the freezer that I had made previously, so didn't use that oart of this recipe.

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Krista

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Reviewed: Sep. 8, 2009

YUM! I only gave 4 stars because I made some changes, but this is a GREAT starting recipe. I've never made sweet and sour meatballs before, but I had an idea of the flavor I was going for, and this recipe was a super starting point. After reading the reviews, I used seasoned bread crumbs, and on personal preference, used onion powder instead of chopped onion. Next time, I would use some onion powder in the sauce as well, and maybe add a little bit of salt to it as well.

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rceklarc

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This is a great recipe. I am in search of the meatball recipe that will make my fiance go "wow!" and he gave this a 8 out or 10. I gave it 5 stars though because it is delicious. The only thing I did differently was to use regular vinegar instead of cider because I did not have any.

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April

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Reviewed: Aug. 11, 2009

YUM!!!!! These are quick and soo good. I changed a few things though. I used a splenda/brown sugar mix, only a half of an onion, added crushed red pepper and Italian seasoning. The red pepper gave the sweet a spicy kick. These will be made again!!! Great recipe.

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LinnaeW

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Reviewed: Aug. 2, 2009

This really was delicious! All the family loved the sauce! Perhaps because it called for brown sugar and not white? Anyway, it was a big hit!

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corrie46

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Reviewed: Jul. 31, 2009

yum, yum....really great recipe.

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Carolyn S

Cooking Level: Expert

Home Town: Paris, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 25, 2009

I used ground turkey for a healthier alternative. I found them a little sweet so the second time I made them, I used about 1/2 a cup of brown sugar. I used red wine vinegar and they taste great. We love these!

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kjmm

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Reviewed: Jun. 24, 2009

I was very impressed with this recipe! I did half the cider vinegar as others recommended. I browned the meatballs then stuck them in the crock pot for when we returned home a few hours later. They were a great hit! The only problem is I can't stop eating them:)

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amyfromks

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Reviewed: Jun. 18, 2009

i made different meatblass but made the sauce for them and it was great! i loved it, but i think that if i didn't already love vinegar it would have been too much.

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gabriel9

Cooking Level: Beginning

Living In: Blacksburg, Virginia, USA

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Reviewed: May 15, 2009

I have been looking for a recipe like this,one that reminds me of meatballs you get at a wedding supper.I will never use another recipe again,thanks for sharing !!

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Christi

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Reviewed: May 12, 2009

Loved this recipe, but too much cornstarch-- I cooked the meatballs in the oven at 350 degrees so that they would brown all over and cooked the sauce separately in a skillet with half the cornstarch and it thickened just fine. Added the meatballs and tossed them around a bit (3-5 minutes or so) and laid them atop a bed of brown rice--yummy!!

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KellyCrocker

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Reviewed: Apr. 10, 2009

Thinly slice carrots and green pepper and simmer in sauce as it thickens. If using frozen meatballs, heat in the microwave before adding to sauce.

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angie

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Reviewed: Apr. 7, 2009

Great recipe to tweak to your liking. I made the sauce as directed then decided to add some Rooster hot sauce (Asian kind). It cut the sweet and added just a hint of heat. I also pulled the meatballs from the pan and let the sauce thicken by itself.

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JUSJOKIN

Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA

Living In: West Linn, Oregon, USA

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Reviewed: Mar. 29, 2009

Very very good recipe!I love this recipe even my friends do!easy and very helpfull especially for someone who is just starting to cook again after a very long time...

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reyz

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Reviewed: Mar. 25, 2009

I had no idea what to expect with this dish considering the variety of reviews it received, but I was pleasantly suprised. I followed the recipe exactly but substituted regular vinegar for the cider vinegar. I also added some chopped up onion and green bell peppers toward the end of the cooking because to me a sweet and sour dish isn't complete without them. The sauce turned out great and would be wonderful with other foods as well (chicken wings, egg rolls, etc.).

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

The only thing I changed was the vinegar. Soemone suggested 1 tablespoon but I felt that was too little as the sauce was too sweet and didn't have enough tangy sour to it. I think I will try with 2 or 2 1/2 next time.

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daxmax

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Reviewed: Mar. 9, 2009

Loved this recipe, and my husband has asked that it go into the rotation. I actually didn't have any vinegar, so I used pineapple juice (along with chunks) and a bit of lemon juice for the tang, and it turned out just fine. I also cut back on the brown sugar, as the pineapple juice added some sweetness. On top of it all, I didn't have any soy sauce, so I added some salt to make up for it. That is the best thing about this recipe...you can substitute and mix it up, and it still turns out great!

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thisgirlkim

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Sweet and Sour Meatballs II

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