Sweet and Sour Meatballs

By Marge Perry & David Bonom
Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving.
  • Yield: 32 meatballs
  • Course: Dinner


  • 85% lean ground beef
  • Cider vinegar
  • corn flake crumbs
  • Dried Oregano
  • eggs
  • Golden Raisins
  • ground black pepper
  • Ground cinnamon
  • ketchup
  • Light brown sugar
  • olive oil
  • Salt
  • Water
  • Worcestershire sauce


  1. Combine the beef, eggs, corn flake crumbs, oregano, cinnamon, salt and pepper in a bowl. Form into 32 meatballs.
  2. Heat the oil in a large nonstick skillet over medium. Add half the meatballs to the skillet and cook, turning occasionally, until browned, about 4-5 minutes. Transfer to a plate and repeat with the remaining meatballs.
  3. Return all the meatballs to the skillet. Combine the ketchup, sugar, raisins, vinegar, Worcestershire sauce and water