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sweet and sour meatballs

(5 ratings)
cwhisenhunt avatar
Blue Ribbon Recipe by
Christine Whisenhunt
@cwhisenhunt
Visalia, CA

I got this recipe from Ken, someone I worked with years ago. He brought these to a potluck we had and I HAD to have the recipe. We've all had those "potluck meatballs in sauce", but to this day I still think this is the best sauce I've ever had on them. I have included the directions for just the sauce as well, in case you are looking for a dipping sauce, or perhaps want to use it with some chicken for a sweet and sour chicken dish. It can easily be adapted into a meal as well, as I have noted below. The possibilities are endless! I hope you give it a try and enjoy it too!

Blue Ribbon Recipe

This sweet & sour sauce is a real winner! With it's smooth, fresh flavors it would be delightful on other meats as well.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 10 -12
prep time 10 Min
cook time 20 Min
method Slow Cooker Crock Pot

Ingredients For sweet and sour meatballs

  • 1 c
    vinegar
  • 1 c
    sugar
  • 2 c
    water
  • 1 Tbsp
    soy sauce
  • 2 tsp
    minced ginger
  • 2 Tbsp
    finely chopped green onion
  • 3 Tbsp
    cornstarch
  • 1 Tbsp
    oil

How To Make sweet and sour meatballs

  • 1
    For sauce only: Combine all ingredients in saucepan and bring to a boil, stirring constantly, until thick and smooth. Cover and keep warm until ready to serve.
  • 2
    For crockpot meatballs: Combine water and cornstarch in bowl. Whisk until smooth and cornstarch dissolves. Add remaining ingredients and mix well. Pour into crock pot and add meatballs of your choice. Cook until meatballs are heated through and sauce thickens, stirring occasionally. Lower temp to warm until ready to serve.
  • 3
    To make a meal out of this: Add chopped bell peppers of various colors, chopped onion, maybe some chopped carrots, and some chunked pineapple to the crockpot as well. Serve over rice.
  • 4
    Note: I did not note the temp to cook this on as I have come to find that each crockpot cooks at different temps. My old crockpot did not cook nearly as hot as my new one, not even when it was new. Even on low, my new one gets VERY hot. So, I would cook this on low in my new one, and high in my old one, until the sauce thickens and then I would reduce the heat to the warm setting until time to serve. Cook at whatever temp you think will work best in your crockpot, just make sure it's high enough to thicken the sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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