Sweet & Sour Meatballs

Updated on January 1, 2018
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Kim was raised on fresh-made everything. When she isn't in the garden, she is in the kitchen exploring new recipes for foods she has grown.

Sweet & Sour Meatballs
Sweet & Sour Meatballs | Source

Meals on a budget

Our family's new favorite. I love it when I come up with a meal that the entire family gives kudos for. Total score.

I am an at-home mom. My significant other is a meat-and-potatoes kinda guy, while I prefer variety. There are also three children to account for, all in school and in extra curricular activities.

Mom here wants nutritious meals made in a short time and within a budget. She wants it to taste great. She wants to use leftovers—and she kinda wants it easy...

This all-time new favorite recipe was born one day when Mom here was racing around like a crazy chicken.

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Simmer for 20 MinutesFrozen Veggies
Simmer for 20 Minutes
Simmer for 20 Minutes | Source
Frozen Veggies
Frozen Veggies | Source

Sweet & Sour Meatballs over Rice

  • 1 lb Burger, (Elk, deer, bear, cow, buffalo, sausage)
  • 1/4 c Bread crumbs
  • 1/2 c or so Onion, Diced
  • 1 Egg
  • 1 1/2 c Water
  • 1/4 c Apple cider vinegar
  • 3 TBL Soy sauce
  • 3 TBL Flour
  • 1 c Brown sugar
  • 2c Fresh or frozen vegetables
  • Rice


  1. Mix burger, breadcrumbs, onion, and egg. Roll into meatballs and place in skillet. Brown through.
  2. In a small bowl, mix flour and brown sugar. Using a 2c measure, put water, vinegar, and soy sauce. Pour into flour / brown sugar mixture and stir.
  3. When meatballs are browned, pour mixture over meatballs. Bring to a boil, stirring until thickened. Simmer 20 minutes.
  4. Add fresh or frozen vegetables now.
  5. For rice: rinse 1 1/2c rice. Place in pan with tight lid. Soak in 1 1/2c water for a minimum of 30 minutes. Turn on high, uncovered for 1 minute. Cover and simmer on very low 20 minutes. Remove from heat, fluff, recover, serve.


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Soaking Rice
Soaking Rice
Soaking Rice | Source

Mixing it up

Coming up with new recipes using burger can be frustrating. There are only so many ways to use burger. The awesome thing about burger though, is that it can be exchanged for sausage, giving an old recipe a new spin. It's the finding something everybody likes that is the goal here. And nobody likes hearing, "not that again...".

I like to explore different foods, so we need to talk rice. Rice is awesome. It comes in so many colors and varieties. They all taste different. I went on a little rice excursion one time, I brought home black rice, brown rice, Jasmine, wild rice, rice blends, red rice, there's a lotta rice options out there....

The first thing I noticed about rice is, they all cook differently. There is no "universal" rice recipe. Follow the directions on the box....second, they all use different amounts of water. It turns out some rice needs more water than others to bring it to proper texture.

I also learned that regardless of the rice, soaking it for a minimum of thirty minutes prior to cooking makes a huge difference in the outcome. The darker the rice the longer I soak. When I use black or wild rices I soak them for over an hour.

We always have fresh veggies of some sort in the fridge. I garden, and cook everything from scratch. Most of the time dinner is determined by what veggies are in the crisper. This is one of those recipes though, that anything goes...any veggie leftover in the crisper is game, any straggler bags of frozen veggies laying around in the freezer, whatever. Easy way to clean out the fridge.

I discovered the electric skillet was perfect for this meal. Everything is cooked in one pan. It has a temperature gauge so I can adjust the heat easily. I opposed the skillet when my husband brought it home, now I use it fairly regularly. You can check out my neat skillet below.

Walla! It's that easy! I love making these! And I hope you will too.

We would love to hear about it. Share your thoughts. Let us know what you liked, how you switched it up, what you would change, what you wouldn't.

And Happy Homemaking! From our family to yours.

© 2017 Kim French


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