Tangy Meatballs
Get ready to tantalize your taste buds with these irresistibly **Tangy Meatballs**, a perfect blend of savory and sweet flavors that will keep everyone coming back for more! Featuring a combination of ground beef and pork for ultimate juiciness, these meatballs are infused with aromatic garlic, onion, and a touch of seasoning to create the perfect base. The real star, however, is the tangy homemade sauce—a mouthwatering mix of ketchup, apple cider vinegar, brown sugar, and soy sauce, simmered to glossy perfection. Ready in just 45 minutes, this versatile dish is ideal as a hearty entrée served over rice or noodles, or as a crowd-pleasing party appetizer. Bursting with bold flavors and made with ingredients you probably already have in your pantry, these tangy meatballs are destined to become a household favorite!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 piece large egg
- 2 cloves garlic, minced
- 0.25 cup yellow onion, finely chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 0.75 cup ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 0.25 cup water
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, chopped onion, salt, and black pepper. Mix thoroughly until well combined.
Using your hands or a small scoop, form the mixture into approximately 1-inch meatballs. You should have about 20-25 meatballs.
Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan, and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove cooked meatballs to a plate and set aside.
In the same skillet, reduce the heat to low and add ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, and water. Stir well to combine and let the sauce simmer for 2-3 minutes.
Return the browned meatballs to the skillet, coating them in the sauce. Cover the skillet and let the meatballs simmer in the sauce for 10-12 minutes, or until they are fully cooked through and the sauce has thickened.
Remove from heat and serve the tangy meatballs hot. They pair well with rice, noodles, or as a standalone appetizer.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 5140 mg | 223% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 58.6 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 287 mg | 22% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
