Aug 292017


Who loves Meatballs?  Everyone in my family does and we are not even Italian, lol.  One of my favorite meatballs to make is Sweet & Sour Meatballs.  I always have ground beef handy as I use it a lot, so making meatballs is quick and easy.  Meatballs are so versatile, you can make them for an appetizer like Sweet & Sour Meatballs, or a main dish with pasta, or add some meatballs to your soup.  There are many ways to use meatballs.  This is my version of sweet & sour meatballs.  I hope you like it.

     Sweet & Sour Meatballs

      Recipe by Chris Saunders


  • 2 lbs Grass-Fed Ground Beef

  • 1/2 Cup Grape Jelly

  • 1 – 1 1/2 Cups Panko Breadcrumbs

  • 2 eggs beaten

  • Season with salt, pepper, granulated garlic, and onion powder, to your tastes, as I tend to be heavy-handed with seasoning.

  • 1/4 Cup beef broth

  • 2 Bottles Kikkoman Sweet & Sour Sauce 11.5 oz

  • Sesame Seeds (optional)


     In a large bowl, mix all ingredients together except beef broth.  Blend well, but don’t overwork the meat. Once blended,  form mixture into small balls and place in large skillet on stove.  Cover and cook for about 5 mins on medium heat, then add beef broth, cover and let simmer.  I check the meatballs after about 10 mins and turn them and move them around so they cook evenly and don’t burn.  Once meatballs are firm, I add the Sweet & Sour sauce and let simmer till sauce is bubbly and hot.  When plating you can top with sesame seeds for added texture if desired.

I use bottled Sweet & Sour Sauce for the meatballs just because it is quicker and easier than making my own and I like the taste of this particular brand and so does my son, so that is a big plus.

This can be served as is, or over cooked white rice.

These sweet & sour meatballs are also great as leftovers, and reheat well.  I generally add a bit of water to the pan when reheating to add moisture so they don’t burn.  They taste just as good the next day.

Hope you enjoy!!



Reader Comments

    1. I am so glad, you let me know how you like them. Joshua loves them so I make them often, I think it is the grape jelly that does the trick, lol

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