Sweet and Sour Meatballs

Here's an overview of the ingredients you'll need to make this recipe. The exact measurements are included in the recipe card below.

For the Meatballs:

Lean ground beef: I like to use an 85/15 blend. I find that 93/7 is too lean.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.

Spices: I use onion powder and garlic powder.

For the sauce:

Unsweetened ketchup: I buy it at Whole Foods and you can also find it on Amazon.

Rice vinegar: Or use white wine vinegar if that's all you have on hand.

Honey: Just 2 tablespoons for the entire recipe. You could also use a sugar-free substitute.

Light soy sauce: Or use a gluten-free alternative if you wish.

The original recipe for sweet and sour meatballs is my mother-in-law's. It calls for browning the meatballs in a skillet, then cooking them in broth, and finally glazing them with the sauce.

My mother-in-law's meatballs are amazing, but I am far too lazy for a three-step recipe! So I decided to streamline, skip the browning and cooking and simply bake the meatballs, then coat them in the sauce.

The result is wonderful! Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

• Mix the beef and spices. Place the meatballs ingredients in a large bowl and use your hands to mix everything together.
• Form the meatballs. Now divide the mixture into 20 portions and form it into meatballs.
• Bake them. Arrange the meatballs in a single layer on a greased baking dish and bake them for 10 minutes at 400°F.
• Prepare the sauce. Simply mix the sauce ingredients in a medium saucepan and heat them over medium-low heat.
• Finish the dish. Add the meatballs to the sauce and turn to coat. Keep cooking until heated through and thickened, about 5 more minutes. You can mix in a cornstarch slurry at this point (cornstarch mixed with cold water) to help thicken the sauce.

This recipe is wonderful as is and I almost always make it as written. Still, here are a few ideas for you for varying the basic recipe:

• Use ground pork instead of ground beef. You can also use a mix - half pork and half beef.
• Use fresh minced garlic instead of garlic powder.
• Add chopped cilantro to the beef mixture.
• You can add sriracha to the sauce for an added kick.

You can serve these meatballs with toothpicks as an appetizer. But I usually serve them as a main dish for dinner. They're great on a bed of cauliflower rice.

I also like to add an Asian-style vegetable such as sauteed bok choy or Asian Brussels sprouts.