like most meatball dishes, it goes very well served with rice — if the sauce is reduced enough, it can be placed in a chafing dish and served with toothpicks as an appetizer.
whichever way you serve them, they're good ;) just remember, this is very sweet. if you don't like that kind of stuff, this one isn't for you!
sweet 'n sour meatballs, the easy way
454 g ground beef (1 lb)
1 c fresh breadcrumbs / 1/2 c - 1 c dry
1 1/2 tsp salt
1/4 - 1/2 tsp pepper, or to taste
1/2 c finely chopped onion
2 large cloves garlic, minced
2 to 3 tbsp oil to brown meatballs
1 can regular coke (not diet)* 355 mL
1/3 c water
1/2 c light brown sugar, packed
1 c ketchup
2 - 4 tbsp lemon juice or vinegar
1/8 to 1/4 tsp ground ginger powder & cinnamon, if wanted
1 small can drained cut pineapple
*you can use sprite, 7-up or ginger ale instead.
place onions, garlic, meat and seasonings in bowl.
add the eggs and mix well.
add the breadcrumbs and mix until blended.
with wet hands, make small meatballs and place on a plate.
over medium high heat, brown the meatballs in the oil. you may have to do 2 batches if your pan is small. i do it in a le creuset type 'marmite'. turn down the heat as necessary to medium. make sure the oil and pan is hot when you add the meatballs as putting them in a cold pan usually causes them to stick.
once browned all over, drain excess oil. if there are any blackened bits of onion & garlic, discard them.
add the coke to the meatballs.
add the brown sugar, lemon juice and ketchup.
bring to boil, and then cover and lower heat to minimum. cook covered for 30 minutes.
after 30 minutes, place the lid slightly opened to let the steam escape and continue to cook for another 15 to 20 minutes, until the sauce thickens.
be careful as the sauce tends to splutter as it cooks; i keep the lid opened only slightly.
serve over rice or with noodles.