Sweet ‘n’ Sour Appetizer Meatballs

Total Time

Prep: 30 min. Cook: 20 min.


4 dozen

Updated: Jan. 01, 2018
Since a friend shared this recipe with me several years ago, I've fixed it many times. The tangy meatballs also make a great main dish served with potatoes.


  • 1 egg
  • 1/2 cup quick-cooking oats
  • 1 envelope onion soup mix
  • 2 pounds ground beef
  • 2 cans (5-1/2 ounces each) apricot nectar
  • 3/4 cup packed brown sugar
  • 3/4 cup ketchup
  • 1/3 cup cider vinegar
  • 2 tablespoons prepared mustard
  • 1 tablespoon prepared horseradish
  • Minced fresh parsley


  1. In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels.
  3. In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley.