Sweet and Sour Meatballs
- Preheat oven to 400°F (200°C). Gently mix together beef, onion and half each of the garlic and ground ginger; shape into 40 meatballs, each about ¾-inch (2 cm) in diameter.
- Arrange meatballs on greased foil-lined rimmed baking sheet. Bake 20 minutes until no longer pink inside and internal temperature reaches 160°F (71°C); drain fat.
- Meanwhile, in large saucepan, whisk together soup, water, vinegar, brown sugar, cornstarch, sesame oil and remaining garlic and ground ginger. Bring to simmer over medium-high heat, stirring often, until thickened. Add meatballs and toss to coat. Sprinkle with green onions.
- To make ahead, refrigerate individual portions in airtight containers until cold; freeze for up to 1 month. Thaw in the refrigerator before reheating in the microwave.
- Dont have time to make your own meatballs? Prepare 40 frozen meatballs as directed on package and toss with the hot sauce. (This dish will no longer be low-sodium.)
- Serve with hot cooked rice and steamed snow peas, sugar snap peas, broccoli florets or green beans.
Recipe Made With
CAMPBELL'S® Condensed 50% Less Salt Tomato
This sauce was fantastic!! Will repeat for other recipes. The meatballs were easy to make but were a bit hard as I cooked them for 5 minutes more as I was worried they wouldn’t be cooked through. Would use mini food processor for onions etc especially with kids as my seven year old noticed some of the “bits” in the meatball. I also decreased the ground beef and substituted in some non spicy chorizo sausage (squeezed out a raw sausage and mixed in with the ground beef). Gives a lot of extra flavour. Overall. Very easy recipe that we made on vacation!! Without all our gadgets and was really enjoyed by our kids and my husband. A +. Thanks for posting Campbell’s folks😊
T D. | March 18, 2018
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