This Tangy Sweet & Sour Meatballs is near and dear to my heart. It’s my Auntie Evelyn’s recipe. Sadly, she passed away suddenly at age 57 over the Thanksgiving weekend. It was a complete shock to everyone. She wasn’t sick. She left behind a husband, three children and two granddaughters. I still can’t believe that she is gone.
My aunt gave me this recipe a few years back when I was making a family cookbook for my daughter, Olivia. I had reached out to my extended family to ask them for their favourite recipes. I made my Auntie Evelyn’s meatballs before, but had never photographed them for my blog. I wish she was here to see this post and the photos. I think she would like to see her recipe here shared with all of you.
Tangy Sweet & Sour Meatballs
This meatball recipe is easy to make and is packed full of flavour. The sauce is only two ingredients: ketchup and Ginger Ale. I know it sounds like a weird combination, but trust me, they work well together.
I like that it’s not a fussy meatball recipe where you have to brown the meatballs in a pan. I always find it hard to get all the sides evenly browned. Instead, you simmer the meatballs on the stove in their sauce and let it do all the work for you. I stirred them every so often to ensure they cooked evenly.
My aunt wanted to let people know that these meatballs freeze well. Our batch was eaten in one sitting, but you could easily double or triple the recipe and freeze a bunch for later. I would do this if only I had a freezer. It’s on my list of things I want to eventually buy.
Making this recipe was bittersweet. I felt my aunt around me while I was in the kitchen cooking. She loved to cook and always used to like my food photos when I shared them on my Facebook profile.
I’d love to know your thoughts if you try the recipe. I hope you enjoy the recipe as much as we have.
- 1 1/2 lb ground beef
- 1 tsp salt
- 1 garlic clove, minced
- 1 egg
- 2 tbsp flour
- 3/4 cup ketchup
- 1 cup Ginger Ale
- In a large bowl, combine ground beef, salt, garlic, egg and flour. Shape into balls.
- Bring ketchup and Ginger Ale to a boil. Add meatballs and simmer, covered, for 2 hours. Serve hot.
These freeze well. Recipe from my Auntie Evelyn. May she RIP.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 198mgSodium: 1167mgCarbohydrates: 21gFiber: 0gSugar: 15gProtein: 48g