Quickly bake them in the oven, then coat them in the rich glaze. They’re perfect as an appetizer or a filling entree. I enjoy meatballs and make them often. My favorites include pork meatballs, keto meatballs, turkey meatballs, and chicken meatballs. These sweet and sour meatballs are especially good. The sauce they’re cooked in is exceptionally flavorful, and they are ready in just 40 minutes.
Ingredients
Instructions
Recipe Card
For the Meatballs:
Lean ground beef: I like to use an 85/15 blend. I find that 93/7 is too lean. Ground beef is one of my favorite ingredients! It’s relatively cheap, readily available, and can be used in countless recipes, including Cuban picadillo and keto lasagna. To season: Kosher salt, black pepper, onion powder, and garlic powder.
For the glaze:
Unsweetened ketchup: I typically use the Primal Kitchen brand. Rice vinegar: It’s OK to use white wine vinegar if that’s all you have on hand. Honey: Just 2 tablespoons for the entire recipe. You can use a sugar-free substitute. Light soy sauce: Or use a gluten-free alternative if needed.
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 so good! Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe: Bake the meatballs. Divide the mixture into 20 portions and form it into meatballs. Arrange the meatballs in a single layer on a greased baking dish and bake them for 10 minutes at 400°F. Coat the meatballs. Add the meatballs to the sauce and turn to coat. Keep cooking until the meatballs are heated through and the glaze is thickened, about 5 more minutes. I usually add an Asian-style vegetable such as sauteed bok choy, cabbage stir-fry, Asian Brussels sprouts, or Chinese green beans.
