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Sweet & Sour Meatballs

What You Need

1/4 cup bread crumbs

1 (14 ounce) bottle of your favorite ketchup (I use Heinz)

1 (12 ounce) can Vernor’s ginger ale (other ginger ale won’t provide the same flavor)

1 ½ lbs ground beef


  1. Mix together the ground beef and bread crumbs in a bowl.

  2. Form meatballs (whatever size you want).

  3. Heat a frying pan over medium-high heat. Spray lightly with PAM or oil lightly.

  4. Place meatballs in pan and turn frequently until browned but not cooked through.

  5. Mix together ketchup and Vernor’s in a bowl.  Pour mixture over the browned meatballs. Scrape up any browned bits stuck to the bottom of the pan.

  6. Bring to a boil then lower to simmer. Cover pan while simmering.

  7. Let simmer, stirring occasionally, for at least 1 hour--the longer the better (I like to let them simmer for a minimum of 2 hours).

    • They can be made a day ahead. After the initial simmer, let them cool, and then place the pot/pan in the refrigerator. The next day, warm on low and simmer for a minimum of 1 hour.

    • They freeze well, so feel free to make and save!

Total Prep Time: 20 minutes

Cook Time: 2+ hours

Serves: 4-6

Recipe by Beth Goldring

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