Sweet-and-Sour Meatballs

I originally submitted this recipe to Southern Living. While I was glad they published it, I was disappointed that they had made changes to it. It was not submitted as a low-fat recipe. I make the meatballs with ground chuck or ground round and use one egg, not egg substitute. I don't use Italian seasoned breadcrumbs, but sometimes Pepperidge Farm stuffing mix. I increase the ketchup to 1 cup and the vinegar to 1/2 cup. The other three sauce ingredients are the same except I use regular, not low sodium worchestershire sauce.

I preferred to do hot and sour meatballs by leaving out sugar and adding hot sauce (I like Texas Pete) and/or cayenne, depending on how hot you like it. Also I used regular vinegar to enhance the sourness. Everyone loved them!

Best sweet-and-sour meatballs I've ever had! I used Jocosmom's recipe and put the plain meatballs the oven for 20 minutes at 350 then transferred them to the slow cooker, added the sauce, and cooked on low for 5 hours. They were perfect!

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I made these for my work Christmas party and they were a hit. Will be making these for my New Years party. Happy 2014!!

JOCOSMOM I like your recipe better. Thanks for posting it!

I didn't make the meatballs, I used the Costco frozen meatballs and then made the sauce as written by jocosmom, it was delicious! I brought these to a work potluck and everyone loved them, I got tons of compliments. Will definitely make again. it was super easy.

I followed jocosmom's original recipe and these turned out great! Thanks!

I made these today and used turkey stuffing mix instead of breadcrumbs and also added some fresh chopped parsley and baked them in the oven before adding to slow cooker with the sauce. They are delicious and hubby said they were tasty, even without the sauce. I will be adding these to my saved recipe rotation, very easy to make as well. Thank you.