Sweet And Sour Meatballs

How to make Sweet And Sour Meatballs

Meatballs:

680 grams 1.5 lbs. lean ground meat (beef, pork, or chicken)

90 grams 3/4 cup quick oats or old-fashioned oats that have been lightly pulsed in a blender

2 eggs slightly beaten

1/2 cup finely chopped onion

60 ml 1/4 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

Sauce:

50-100 grams 1/4-1/2 cup brown sugar, depending on how sweet you want the sauce

60 ml 1/4 cup apple cider vinegar

1 teaspoon yellow mustard

60 ml 1/4 cup barbecue sauce

1 teaspoon Worcestershire sauce

Hot cooked rice for serving

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

In a large mixing bowl, combine all of the meatball ingredients and mix well.

Form the mixture into 12 meatballs, about 5 cm (2 inches) in diameter.

Place the meatballs in a lightly greased 23×33 cm (9×13 inch) pan.

In a small mixing bowl, whisk together all of the sauce ingredients until well combined.

Pour the sauce over the meatballs, making sure they are coated evenly.

Bake for 30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

Serve over hot, cooked rice.

Lean ground meat works best for this recipe, but you can also use ground turkey or chicken.

For a gluten-free version, substitute the quick oats with gluten-free oats or almond flour.

You can adjust the sweetness of the sauce by using more or less brown sugar.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe can be easily doubled or halved to fit your needs.