A Domestic Recipe – Tangy Sweet & Sour Meatballs

Since I was a kid, I always loved the dinner recipes that my mom would make from the classic cook book, Second Helpings. One dinner selection from the cook book that I always get excited for when my mom makes it is the famous Tangy Sweet and Sour Meatballs. My favourite pairing for the meatballs is a side of simple rice. However, this would be just as delicious with some roasted vegetables too.

For individuals focused on super healthy eating or are carefully counting their fat intake, you can trade in the ground beef for ground chicken or turkey – it is just as delicious yet leaner in the meat!

Below this yummy looking picture is the recipe. Test it out and make the meatballs. You won’t be sorry!




1 ½ pounds of Minced Meat
1 teaspoon of Salt
1/4 teaspoon of Pepper
1 clove of Garlic, minced
1 Egg
2 tablespoons of Matzah Meal
1 ½ cups of Ketchup
2 cups of Ginger Ale



1) Combine first 6 ingredients and form into small balls.

2) Combine ketchup and ginger ale in a large saucepan and bring to a boil.

3) Drop meatballs into sauce, cover and simmer for 2 hours.

4) Allow to cool for 10 minutes, serve and enjoy!

This recipe makes 6 servings as an appetizer, 4 servings as a main course, and is deliciously accompanied with white rice.

For the previous Domestic Recipe post on the Sweet Potato, Apple and Cranberry Casserole, CLICK HERE



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