Sweet-Sour Meatballs

The sauce makes all the difference to elevate these sausage and beef meatballs to epic snack territory. Try them at your next cocktail party or tailgate.

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4.5 by 6 people

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  • Makes: 6 servings
  • Makes: 36 meatballs
  • Prep: 35 mins
  • Bake: 25 mins 375°F
  • Slow Cook: 3 hrs to 4 hrs (low) or 1 1/2 to 2 hours (high)

Sweet-Sour Meatballs

Directions

  1. Preheat oven to 375 degrees F. In a large bowl beat eggs with a fork. Stir in next five ingredients (through pepper). Add sausage and ground beef; mix well. Shape mixture into 36 meatballs. Place meatballs in a shallow baking pan. Bake 25 to 30 minutes or until meatballs are cooked through (160 degrees F). Drain off fat.
  2. Place meatballs in a 3-1/2- or 4-quart slow cooker. For the sauce, in a small bowl stir together remaining ingredients. Pour over meatballs. Cover and cook on low for 3 to 4 hours or on high for 11/2 to 2 hours. Serve immediately or keep warm, covered, on warm or low up to 2 hours.

From the Test Kitchen

Pressure Cooker Instructions

Follow instructions above for making sauce and shaping meatballs. Lightly coat a 4- to 6-qt. multifunction electric or stove-top pressure cooker with cooking spray. Cook meatballs on medium, half at a time, until browned, turning to brown evenly. (For electric cooker, use saute setting). Drain off fat. Return meatballs to cooker. Pour sauce over meatballs; stir to coat. Lock lid in place. Set electric cooker on high pressure to cook 2 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, release pressure quickly. Carefully open lid. If desired, sprinkle with crushed red pepper.

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Nutrition Facts (Sweet-Sour Meatballs)

  • Per serving:
  • 635 kcal ,
  • 36 g fat
  • (12 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 169 mg chol. ,
  • 1146 mg sodium ,
  • 39 g carb. ,
  • 1 g fiber ,
  • 24 g sugar ,
  • 29 g pro.
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