Appetizer Meatballs with Sweet-and-Sour Sauce

After baking the meatballs, you can freeze them, sauce and all! Place meatballs and sauce in a gallon-size zip-top plastic bag and freeze. Thaw overnight in the refrigerator, then simmer in a large skillet over medium heat for 10 to 15 minutes.

Serves: 10Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 10


  • 1 lb. ground beef
  • 1 large egg
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄4 cup dry breadcrumbs
  • 1⁄4 cup apple cider vinegar
  • 1 can (10 oz.) condensed tomato soup
  • 1⁄3 cup sugar
  • 1 can (8 oz.) pineapple tidbits, undrained


  • Preheat oven to 350°F.
  • In medium bowl, combine ground beef, egg, cheese, and breadcrumbs and mix well to blend. Form into 1-inch meatballs and place on baking sheet. Bake at 350°F for 20 minutes or until no longer pink in center.
  • In a large saucepan, combine vinegar, soup, sugar, and pineapple tidbits and juice. Bring to a boil over medium-high heat. Reduce heat to medium-low, add cooked meatballs, cover, and simmer for 10 minutes or sauce is slightly thickened.