Prep time
10 MIN
Total time
30 MIN
You’ll never believe these savoury Asian-style sweet and sour meatballs are low in sodium! The delicious glossy sauce is ready in minutes and makes enough to coat a big batch of sweet and sour meatballs that you can freeze for future dinners.



  1. 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.
  2. 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.
  3. 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.

Recipe Tips

  • 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.
  • Don’t 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

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