Sweet-and-Sour Meatballs

These too-easy Sweet-and-Sour Meatballs are the perfect appetizer for your next party. Meatballs may be thoroughly cooked without sauce and frozen. Thaw and reheat with sauce.

Southern Living DECEMBER 1999

  • Yield: 3 1/2 dozen (serving size: 1 meatball)


  • 3/4 pound extra-lean ground beef
  • 3/4 pound ground turkey
  • 1 small onion, minced
  • 1/4 cup egg substitute
  • 1/2 cup Italian-seasoned breadcrumbs
  • 3/4 cup ketchup
  • 1/3 cup white vinegar
  • 1/4 cup low-sodium Worcestershire sauce
  • 3 tablespoons sugar
  • 2 teaspoons dry mustard


Combine first 5 ingredients; shape mixture into 1-inch balls.

Brown meatballs, in batches, in a large nonstick skillet over medium-high heat. Remove meatballs from skillet, and wipe skillet clean. Stir together ketchup and next 4 ingredients in skillet; bring to a boil.

Add meatballs, reduce heat, and simmer 5 minutes or until meatballs are no longer pink.

Nutritional Information

Amount per serving
  • Calories: 46
  • Fat: 1.8g
  • Cholesterol: 11mg
  • Sodium: 106mg

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Sweet-and-Sour Meatballs Recipe