Slow Cooked Sweet and Sour Meatballs

Slow Cooked Sweet and Sour Meatballs | Good Cheap Eats

My kids are big fans of Chinese food. I can’t blame them. So am I. The mere sight of a Chinese food take-out box in the stands of the hockey rink this weekend prompted my youngest to ask if we could have Panda tomorrow. Unfortunately, the answer is no. For our family, that’s easily a $40 meal. When I can make a meal at home for about a fourth of that cost, it doesn’t make sense to do it that often.

Instead, I’m working to recreate Asian-inspired dishes at home — at a fraction of the price.

My kids were a little surprised when I served up these Sweet and Sour Meatballs. The sauce tastes just like Chinese food, Mama!

Well, good. That was the effect I was looking for. This meal is pretty easy to make, especially when you have frozen meatballs on hand ready to go. I make my own, but you could use commercially made meatballs as well.

Sweet and Sour Meatballs

While I made these with beef, next time around I’ll use ground pork or chicken as I think the flavors in the sauce will really complement those proteins. Let us know what kind of tweaks you try.

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Comments

  1. this is a welcome idea recipie. i have all the ingredients on hand, so this passes our family’s GCE’s litmus test. i’m going to make bread crumbs with Udi Gluten Free bread so i can eat them too.

    jessica, why do you think ground beef wasn’t the best choice for these? did the flavor really fall flat? thanks.

  2. I haven’t made sweet and sour meatballs in much too long, but I think I need to make these again soon! I don’t always add the peppers and onions, but the recipe is always good. And I always use ground beef. I haven’t considered changing my meatballs to use pork or chicken. Hmm.

  3. This sounds great! I have a great recipe from one of the taste of home magazine for a sweet and sour sauce – it has a mexican flair, but kind of reminds me of sweet and sour safe – you combine salsa and apricot jam and pour it over chicken that has been seasoned with chili powder. One of my favorites and so easy.

  4. I love Asian food. But since March, we’ve had to cut soy from our diet due to sensitivities in the family. I’ve tried to come up with a substitute to soy sauce so we can still enjoy our favorite recipes, but I just can’t think of anything. Any recommendations?

  5. If I am planning on making my own meatballs how many lbs would this be? Also, if I am making this for a fam of 6 (with 4 hungry kiddos) would I double the sauce if I double the meatballs?

  6. Wow what a perfect recipe! Sounds delicious.

  7. We made these for dinner tonight, and my kids LOVED them- all 7 of them!! The meat ball recipe was very good, though we did sub in some grnd pork. Thanks for this site & for Life as Mom, they are so helpful!

  8. Christine says:

    Looking for some advice in maybe how to adapt this recipe… this looks like a great recipe, THANKS!!!

    There is a group of us at church that meet to make freezer meals that then get shared with those that might be in need of a meal, however I am thinking that this would be way too hard if we had to cook it before we froze it (that would be way too may crock-pots plugged in at church)… would we be able to mix and package all the items together and freeze it (or should we keep the meatballs separate from the sauce, as well as the cornstarch and rice – thaw the sauce, but leave meatballs frozen?). And if this does work, then what would be the instructions/modifications for cooking this. Thanks for your help!!!

    • Yes, if I was making this as a freezer meal, I would package the meatballs and sauce ingredients separately. Keep the cornstarch separate also. I like to thaw food before putting it in the slow cooker, though I know lots of folks differ from that.

  9. Were you meatballs already cooked through?

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