Description
Easy and kid-friendly baked meatballs with a sweet and sour sauce. Perfect for busy weeknights and picky eaters.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup chopped onion (optional, finely minced for picky eaters)
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (use low sodium)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, gently mix together the ground meat, breadcrumbs, milk, egg, salt, pepper, and onion (if using). Don’t overmix.
- Roll the mixture into small meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until cooked through and no pink remains.
- While the meatballs are baking, whisk together the ketchup, brown sugar, apple cider vinegar, and soy sauce in a small saucepan.
- Bring the sauce to a simmer over medium heat, stirring occasionally. Cook for 2-3 minutes until slightly thickened.
- Once the meatballs are baked, you can either toss them gently in the sauce or serve the sauce on the side for dipping.
Notes
- For very picky eaters, omit the onion.
- You can make the meatballs ahead of time and store them in the refrigerator for up to 2 days before baking.
- This recipe is great served with rice or noodles.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 meatballs
- Calories: Estimated 250-300
- Sugar: Estimated 10-15g
- Sodium: Estimated 300-400mg
- Fat: Estimated 15-20g
- Saturated Fat: Estimated 5-8g
- Unsaturated Fat: Estimated 7-12g
- Trans Fat: Estimated 0g
- Carbohydrates: Estimated 15-20g
- Fiber: Estimated 1-2g
- Protein: Estimated 15-20g
- Cholesterol: Estimated 60-80mg