Sweet and Sour Meatballs

Course Appetizer
Cuisine American
Servings 18


  • 1 1/2 lb. lean ground beef
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup seasoned dry bread crumb
  • 1 tsp. seasoning salt
  • 1/2 tsp. fresh ground black pepper
  • 3 Tbsp. minced dehydrated onion or 1 medium onion finely chopped
  • 1/2 tsp. MSG
  • 1 tsp. Worcestershire sauce
  • 1 10 oz. jars grape jelly
  • 1 12 oz. jars chili sauce
  • 1 tsp. soy sauce
  • 1/2 tsp. ground ginger
  • Salt & freshly ground black pepper optional


  1. Combine first 9 ingredients thoroughly. Form into 3/4" meatballs by using a melon-baller to scoop the meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them. NOTE: do not precook the meatballs.
  2. Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat. Stir until smooth and heat to boiling, stirring frequently.
  3. Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
  4. If desired, blot the surface of the sauce with paper towels to remove any grease. (Note: There should be little or no grease if you use lean ground beef.) If desired, adjust sauce seasoning with salt and pepper to taste.

  5. Serve hot in a chafing dish or keep warm in a small crockpot.

Recipe Notes

Recipe courtesy of