A Forgotten Delight
I haven’t made Sweet & Sour meatballs in years! My mom used to make them every holiday season to bring to a friend’s house for a celebration. Thankfully, she taught me her version of the recipe. With the new year’s holiday behind us (I brought my Mock Sweet & Sour Meatballs to a new year’s day party) and Super Bowl ahead, this is a great recipe to serve.
Why They are Perfect for the Super Bowl
Forget the standard wings and sliders for a moment. These plant-based (or meat) Sweet & Sour meatballs are the ultimate “secret weapon” for your Super Bowl spread.
The Ultimate Dipper: Served with toothpicks, they are the perfect, bite-sized food.
Crowd-Pleaser: The savory sweet/tangy sauce is pure nostalgia, satisfying vegans and meat-eaters alike.
Make-Ahead Friendly: You can keep them warm in a slow cooker, letting the flavors meld while you focus on the game and halftime show.
Sweet & Sour Meatballs – the Ultimate Comfort Food
This recipe can be easily prepared and served not only as an appetizer finger food with a helpful toothpick, but it’s also delicious over mashed potatoes or white rice to make a yummy dinner entree.
To Healthy Cooking & Eating!
Melissa
Mock Sweet & Sour Meatballs
Ingredients
- 24 2 pkg Vegan meatballs I prefer Beyond meatballs, Gardein, and Impossible; other brands of choice also work
- 1 cup Grape jelly Sugar-free, natural fruit brand
- 1⅓ cup Sweet & Tangy BBQ sauce If you use regular BBQ sauce, you can add extra zing with either red chili sauce or sriracha ( 1-2 Tbs or to taste)
- ½ cup Vegetable broth, optional As the sauce/meatballs cook, the sauce may thicken – I added a little vegetable broth to lighten the sauce
- Chopped scallions Garnish
Instructions
- I used a stovetop method with my Dutch oven, but you could easily make these in a slow cooker if you have one.
- Add jelly, BBQ sauce, and optional extra kick (red chili garlic sauce or sriracha) to the pan and stir to combine. As it warms up, all the sauces will blend together.
- Add the meatballs to the warm sauce and blend well. Cover and cook for 30 minutes, stirring occasionally.
- Garnish with chopped scallions, serve with toothpicks as an appetizer, or over mashed potatoes or white rice for an entree.
