Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving.

  • Yield:

    32 meatballs

  • Cuisine:




1 1/2 pounds of 85% lean ground beef
2 large of eggs
1 cup of corn flake crumbs
1/2 teaspoon of dried oregano
1/4 teaspoon of ground cinnamon
1 teaspoon of salt
1/4 teaspoon of ground black pepper
1 tablespoon of olive oil
1 1/4 cups of ketchup
1/2 cup of light brown sugar
1/2 cup of golden raisins
1/4 cup of cider vinegar
1 tablespoon of Worcestershire sauce
1/4 cup of water


  1. Combine the beef, eggs, corn flake crumbs, oregano, cinnamon, salt and pepper in a bowl. Form into 32 meatballs.
  2. Heat the oil in a large nonstick skillet over medium. Add half the meatballs to the skillet and cook, turning occasionally, until browned, about 4-5 minutes. Transfer to a plate and repeat with the remaining meatballs.
  3. Return all the meatballs to the skillet. Combine the ketchup, sugar, raisins, vinegar, Worcestershire sauce and water; add to the skillet. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until sauce is thickened, 18-20 minutes.