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When I fixed this flavorful recipe for the first time, it was a welcome change from some of our regular ho-hum dinner menus. My husband, Eric, is not a real big stir-fry eater, and our two young sons, 6 and 3, are pretty picky- but they make sure there are no leftovers whenever I serve this dish!Andrea Busch, Brackenridge, Pennsylvania
This recipe is:
Contest Winning
Cooking for 2: Sweet 'n' Sour Meatballs for 2
Nutritional Facts 1 serving (1 cup) equals 264 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 648 mg sodium, 32 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Sweet 'n' Sour Meatballs in Country Woman January/February 2000, p29
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 03, 2013 by mrs.mark
This is a keeper!
Reviewed on Jan. 09, 2012 by acooley1
I've been making this recipe for quite a few years, and my husband and I always enjoy it. The flavors combine nicely, and the ginger adds a little kick to the well-seasoned meatballs.
Reviewed on May. 23, 2011 by sam2008
This was great. Next time I think I'll add more salt to the meatball mixture.
Reviewed on Feb. 26, 2010 by Bribee988
This was a VERY yummy Sweet 'n' Sour. I did not use seasoned bread crumbs - I substituted quick-cooking oats and then added some onion powder, garlic powder, and black pepper. I also used red pepper instead of green because I didn't have any green peppers in the house at the time. Otherwise, I made the recipe just as printed. I will definitely make this again.
Reviewed on Jan. 14, 2010 by ritamc53
Great!
Reviewed on Feb. 10, 2009 by RainCloud982
This was a hit at my house!! Had some problem with combing the first 5 ingredients, I don't feel like it seasoned all the meatballs, however it was tasty.
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