Hearty Sweet and Tangy Meatballs Recipe

Hearty Sweet and Tangy Meatballs Recipe
Hearty Sweet and Tangy Meatballs Recipe photo by Taste of Home
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Hearty Sweet and Tangy Meatballs Recipe

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These hearty meatballs, boasting a sweet and savory sauce, can be served as an entree or in a hoagie sandwich. Either way, be prepared for compliments.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

Ingredients

  • 1/2 cup milk
  • 2 slices white bread, torn into small pieces
  • 2 tablespoons onion soup mix
  • 2 pounds lean ground beef (90% lean)
  • 6 tablespoons all-purpose flour
  • 1/4 cup canola oil
  • SAUCE:
  • 1 cup water
  • 1 cup ketchup
  • 1/3 cup molasses
  • 3 tablespoons white vinegar
  • 3 tablespoons prepared mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 6 drops hot pepper sauce

Directions

In a large bowl, combine the milk, bread and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls; roll in flour.
In a large skillet, brown meatballs in oil, in batches; drain.
In a small bowl, combine the sauce ingredients. Add to skillet with meatballs. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink.
Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months.
To use frozen meatballs:: Completely thaw in the refrigerator. In a large skillet, add meatballs; cover and cook for 10 minutes or until heated through. Yield: 8 servings.
Originally published as Tangy Meatballs in Country October/November 2009, p51

Nutritional Facts

4 each: 357 calories, 17g fat (5g saturated fat), 71mg cholesterol, 700mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 23g protein.

  • 1/2 cup milk
  • 2 slices white bread, torn into small pieces
  • 2 tablespoons onion soup mix
  • 2 pounds lean ground beef (90% lean)
  • 6 tablespoons all-purpose flour
  • 1/4 cup canola oil
  • SAUCE:
  • 1 cup water
  • 1 cup ketchup
  • 1/3 cup molasses
  • 3 tablespoons white vinegar
  • 3 tablespoons prepared mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 6 drops hot pepper sauce
  1. In a large bowl, combine the milk, bread and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls; roll in flour.
  2. In a large skillet, brown meatballs in oil, in batches; drain.
  3. In a small bowl, combine the sauce ingredients. Add to skillet with meatballs. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink.
  4. Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months.
  5. To use frozen meatballs:: Completely thaw in the refrigerator. In a large skillet, add meatballs; cover and cook for 10 minutes or until heated through. Yield: 8 servings.
Originally published as Tangy Meatballs in Country October/November 2009, p51

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