Mix meat, salt and pepper well. Shape into nickle sized balls. Brown well. Add onion and saute for about 2 minutes.
Mix remaining ingredients in bowl until well combined. Pour into pot with meatballs. Stir well.
Lower heat and bring to a boil.
While bringing to a boil, mix approximately 3 tablespoons of cornstartch and 3 Tablespoons hot water and mix until a nice slurry. When meatballs are boiling, stir in cornstartch mixture. Keep stirring until somewhat thickened.
If not thick enough, add more corntartch slurry. Reduce heat to a very low simmer and cover. let simmer for about 15-20 minutes, stirring often.
Serving
Suggestions
Serve over hot rice.
Originally Submitted
12/30/2007
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