sweet and sour meatballs

Name: Sweet and Sour Meatballs
Prep time: 10 min
Cook time: 20 min
Yield: 10
Cuisine: Asian
Ingredients: 1 cup(s) vinegar; 1 cup(s) sugar; 2 cup(s) water; 1 tablespoon(s) soy sauce; 2 teaspoon(s) minced ginger; 2 tablespoon(s) finely chopped green onion; 3 tablespoon(s) cornstarch; 1 tablespoon(s) oil

(5 RATINGS)

1.40K Pinches 7 Photos

Christine Whisenhunt

Visalia, CA

Updated on Nov 30, 2011

I got this recipe from Ken, someone I worked with years ago. He brought these to a potluck we had and I HAD to have the recipe. We've all had those "potluck meatballs in sauce", but to this day I still think this is the best sauce I've ever had on them. I have included the directions for just the sauce as well, in case you are looking for a dipping sauce, or perhaps want to use it with some chicken for a sweet and sour chicken dish. It can easily be adapted into a meal as well, as I have noted below. The possibilities are endless! I hope you give it a try and enjoy it too!

Rate

Blue Ribbon Recipe

This sweet & sour sauce is a real winner! With it's smooth, fresh flavors it would be delightful on other meats as well.

— The Test Kitchen

prep time 10 Min

cook time 20 Min

method Slow Cooker Crock Pot

yield 10-12 serving(s)

Ingredients

1 cup vinegar
1 cup sugar
2 cups water
1 tablespoon soy sauce
2 teaspoons minced ginger
2 tablespoons finely chopped green onion
3 tablespoons cornstarch
1 tablespoon oil

How To Make sweet and sour meatballs

Step 1

For sauce only: Combine all ingredients in saucepan and bring to a boil, stirring constantly, until thick and smooth. Cover and keep warm until ready to serve.

Step 2

For crockpot meatballs: Combine water and cornstarch in bowl. Whisk until smooth and cornstarch dissolves. Add remaining ingredients and mix well. Pour into crock pot and add meatballs of your choice. Cook until meatballs are heated through and sauce thickens, stirring occasionally. Lower temp to warm until ready to serve.
Step 3

To make a meal out of this: Add chopped bell peppers of various colors, chopped onion, maybe some chopped carrots, and some chunked pineapple to the crockpot as well. Serve over rice.
Step 4

Note: I did not note the temp to cook this on as I have come to find that each crockpot cooks at different temps. My old crockpot did not cook nearly as hot as my new one, not even when it was new. Even on low, my new one gets VERY hot. So, I would cook this on low in my new one, and high in my old one, until the sauce thickens and then I would reduce the heat to the warm setting until time to serve. Cook at whatever temp you think will work best in your crockpot, just make sure it's high enough to thicken the sauce.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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