Sweet and Sour Meatballs (and a cookbook review)

  • Author: Loreto and Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-5 dozen meatballs 1x
  • Category: Main, Meat
  • Method: Baking


Sweet and Sour Meatballs (and a cookbook review). Sweet, sour and so juicy, these meatballs are the perfect small plate to start a meal. The kids will love the ease of eating these plump full of flavor morsels and even the adults may go for seconds and thirds. Karlynn’s passion to re-ignite a time when dinner was a time together is one that is dear to my heart also, and a book like “The Prairie Table” full of family recipes is a real bonus!


Mom’s Meatballs

  • 4 lb lean ground beef
  • 2 eggs
  • 1 cup seasoned dried breadcrumbs
  • 1/4 cup grated white onion (optional)
  • 2 Tbsp garlic puree (found in a tube in the fresh grocery section)
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp salt
  • 1/2 tsp pepper

Karlynn’s Sweet and Sour Sauce

  • 2 cups packed brown sugar
  • 6 Tbsp all-purpose flour or cornstarch
  • 3 cups water
  • 1/2 cup white vinegar
  • 1/2 cup ketchup
  • 6 Tbsp light soy sauce


  1. Preheat the oven to 375° F or set out a slow cooker.
  2. To make the meatballs, place all the meatball ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until everything is well combined. Form 1 1/2-inch-wide meatballs and place them on rimmed baking sheets, half an inch apart, until the meat mixture has been used up.
  3. Bake for 20 minutes. Transfer the meatballs to a 13-to15-inch roaster or a slow cooker, shaking off any grease first.
  4. To make the sauce, combine all the sauce ingredients in a large saucepan. Bring to a boil over medium-high heat, whisking constantly to prevent lumps from forming. Once the sauce thickens enough to coat the back of a spoon, remove the pan from the heat.
  5. Pour the sauce over the meatballs.
  6. If using the oven, bake for 30 to 40 minutes, or until the meatball reach an inside temperature of  165°F.
  7. If using a slow cooker, cook on low for 8 to 10 hours, until the meatballs reach a temperature of 165°F. Serve hot -a slow cooker will keep these warm throughout a party.
  8. These can be stored, sauce and all, in the refrigerator in an airtight container for 2-3 days, or frozen in a freezer-safe container or bag for up to 3 months.


Excerpted from The Prairie Table by Karlynn Johnston. Copyright 2019 Karlynn Johnston. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.

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