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Hearty Sweet and Tangy Meatballs

 Hearty Sweet and Tangy Meatballs
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.
8 ServingsPrep: 30 min. Cook: 30 min.


  • 1/2 cup milk
  • 2 slices white bread, torn into small pieces
  • 2 tablespoons onion soup mix
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

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Hearty Sweet and Tangy Meatballs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 4 meatballs with about 1/3 cup sauce equals 357 calories, 17 g fat (5 g saturated fat), 71 mg cholesterol, 700 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein.