Sweet and Sour Meatballs are a classic dish that combines savory meat with a tangy, fruity sauce, a hallmark of mid-20th-century American cuisine. This recipe likely emerged during the 1950s–1970s, when sweet-and-sour flavors were popularized by Chinese-American takeout and homemakers alike. The use of cranberry jelly, honey, and vinegar creates a nostalgic flavor reminiscent of potluck dinners and church cookbooks. The simplicity and large yield of this recipe make it ideal for family gatherings, holidays, and retro-themed dinner nights.
Ingredients
- 5 lbs ground chuck
- 3 eggs
- Salt (to taste)
- Pepper (to taste)
- Garlic (minced or powdered, to taste)
- ½ cup cornflake (crumbs)
Sauce
- ½ cup honey
- 14 oz can cranberry jelly
- 1 cup cranberry berries
- ¼ cup vinegar (per 3 quarts sauce)
Optional:
- Assorted fruit (if desired for flavor)
Instructions
Step 1: Make the Meatball Mixture
- In a large bowl, combine 5 lbs of ground chuck with 3 eggs.
- Add salt, pepper, garlic, and ½ cup cornflake crumbs.
- Mix thoroughly until well blended.
Step 2: Form and Parboil Meatballs
- Form mixture into approximately 100 small meatballs.
- Place meatballs into a large pot of boiling water and parboil until they turn grey.
- Remove with a straining spoon and place in a colander.
- Rinse with hot water and set aside.
Step 3: Prepare the Sauce
- In a saucepan, combine ½ cup honey, 1 can of cranberry jelly, 1 can of cranberry berries, and ¼ cup vinegar.
- Heat and stir until the mixture is well combined and smooth.
- Optional: Add chopped fruit for extra flavor.
Step 4: Simmer Meatballs in Sauce
- Add the pre-cooked meatballs to the simmering sauce.
- Let simmer for 30–40 minutes, stirring occasionally, until flavors meld and sauce thickens.
Tips
- Use turkey or chicken for a lighter version.
- Add a splash of orange juice to the sauce for extra brightness.
- Substitute brown sugar for honey if preferred.
- Make ahead, meatballs and sauce can be frozen separately and reheated later.
- Add pineapple chunks for a tropical twist.
Transcription of the Original Recipe
Read or copy the transcription
Sweet and Sour meat Balls Form meat balls (sm.) par Cook Cool then add to S/S sauce 5 lbs @ 100 small Sauce Honey [unclear] [unclear] 5 lbs Cranberry - 1 jelly - 1 c berries Vinegar - ¼ C per 3 lbs Fruit Sweet and Sour Meatballs 5 lbs meat (chuck) makes @ 100 small meat balls (add 3 eggs - salt, pepper, garlic ½ C cornflake crumbs) Form small balls and place in large pot par boil till they turn grey - Take from pot c̄ straining spoon place in colinder run hot water over set aside.
From Transcription to Instructions
Hey there, the original directions were pretty spare, just “form meat balls, par cook, cool then add to S/S sauce”, so in the instructions we broke that into clear steps: mix the meat with eggs and crumbs, form about 100 small balls, parboil until they turn grey, lift them out, rinse with hot water and set aside, then add them to a simmering sauce. We also spelled out the sauce amounts (½ cup honey, a can of cranberry jelly, a cup of cranberries, ¼ cup vinegar) and gave a 30–40 minute simmer so you know when to finish, which makes the order easier to follow without changing the recipe.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 90mgSodium: 400mgPotassium: 450mgFiber: 1gSugar: 20gVitamin A: 150IUVitamin C: 4mgCalcium: 40mgIron: 2.5mg
