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The Best Sweet and Sour Meatballs

By: Maureen E.

"This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share."

Rate/Review | Read Reviews (9)

What to Drink?
	Zinfandel
	Beer

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

5 pounds bulk Italian sausage
2 (8 ounce) cans water chestnuts, drained and chopped
2 bunches green onion, chopped
1/2 cup soy sauce
3 eggs, beaten
2 teaspoons garlic powder
2 1/2 cups fine dry bread crumbs
Sweet and Sour Sauce
1 1/4 cups white sugar
6 tablespoons cornstarch
2 cups white vinegar
1 cup pineapple juice
1 cup ketchup
soy sauce to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.