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View more "1995" recipes Sweet and Sour Meatballs Recipe

Sweet and Sour Meatballs

Dairy Farmers of Canada
  • Course Main Dishes
  • Prep. Time 10 - 15 mins
  • Cooking Time 1 hr
  • Yields 4 to 6 servings

This recipe is featured in the 1995 Milk Calendar.

  • Course Main Dishes
  • Prep. Time 10 - 15 mins
  • Cooking Time 1 hr
  • Yields 4 to 6 servings


1 lb (450 g) lean ground beef
1 garlic clove, minced
1 egg, lightly beaten
1/4 cup (60 mL) bread crumbs
1/4 cup (60 mL) Milk
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper

Sweet and Sour Sauce:
1 tbsp (15 mL) vegetable oil
1 garlic clove, minced
1 tbsp (15 mL) fresh ginger, grated or finely chopped
2 cups (500 mL) ketchup
1 cup (250 mL) ginger ale
pinch of hot red chili flakes - optional
3 tbsp (45 mL) sugar
1 tbsp (15 mL) soy sauce
1 cup (250 mL) Milk


Combine ground beef with garlic, egg, bread crumbs, milk, salt and pepper. Shape into 1-inch (2 1/2 cm) balls. Reserve.

Sweet and Sour Sauce:
Heat oil in large saucepan. Add garlic and ginger. Cook 1 to 2 min until fragrant but don't brown. Add ketchup, ginger ale, hot chili flakes, sugar and soy sauce. Bring to a boil. Add milk. Heat thoroughly. Sauce may look separated.

Bring sauce to a boil and add meatballs. Reduce heat. Cook gently, uncovered, for 1 hr until meatballs are tender and sauce is thick. Serve over rice.

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