Try this Sweet 'N' Sour Meatballs recipe, or contribute your own.
- Carbohydrate 180.649921012914 g
- Cholesterol 109.359182234333 mg
- Fat 19.3643495995103 g
- Fiber 14.7901574965779 g
- Protein 35.6708627458873 g
- Saturated Fat 7.36702399677668 g
- Serving Size 1 1 Serving (1007g)
- Sodium 857.908905093094 mg
- Sugar 165.859763516336 g
- Trans Fat 2.87447341695993 g
- Calories 1002 calories
Step-by-step
- Mix all ingredients for meatballs together. Form meatballs and place in 2 (9x13-inch) glass baking dishes.
- Mix sauce ingredients and pour over the meatballs.
- Bake at 350°F for 1 hour.
Why the Meatballs Seize and Dry Out
Many cooks overwork the mixture when combining three pounds of ground beef with dry oatmeal and evaporated milk. Overmixing develops the proteins into a dense, sausage-like texture instead of a tender bite. Form the portions lightly using wet hands to prevent sticking without compacting the meat. Pack the two nine-by-thirteen-inch glass baking dishes with adequate spacing. Overcrowding traps steam, causing the meat to boil rather than brown at 350 degrees Fahrenheit. Ensure the internal temperature reaches 160 degrees Fahrenheit after one hour of baking to guarantee food safety.
Balancing the Sweet and Acidic Elements
Dump pouring the sauce directly from the measuring cup creates pockets of unblended brown sugar and ketchup. Whisk the ketchup, brown sugar, and liquid smoke thoroughly before pouring it over the raw portions. Using fresh onions instead of dried flakes adds moisture that alters the sauce consistency during baking. Fresh aromatics release water as they cook, which thins the heavy sugar base. Simmer any excess pan juices on the stovetop afterward to reduce them into a glossy glaze if the sauce appears too watery.
