Sweet and Sour Meatballs Recipe - Cook With Campbells Canada

Directions

Preheat oven to 400°F (200°C). Gently mix together beef, onion and half each of the garlic and ground ginger; shape into 40 meatballs, each about ¾-inch (2 cm) in diameter.
Arrange meatballs on greased foil-lined rimmed baking sheet. Bake 20 minutes until no longer pink inside and internal temperature reaches 160°F (71°C); drain fat.
Meanwhile, in large saucepan, whisk together soup, water, vinegar, brown sugar, cornstarch, sesame oil and remaining garlic and ground ginger. Bring to simmer over medium-high heat, stirring often, until thickened. Add meatballs and toss to coat. Sprinkle with green onions.

To make ahead, refrigerate individual portions in airtight containers until cold; freeze for up to 1 month. Thaw in the refrigerator before reheating in the microwave.
Don’t have time to make your own meatballs? Prepare 40 frozen meatballs as directed on package and toss with the hot sauce. (This dish will no longer be low-sodium.)
Serve with hot cooked rice and steamed snow peas, sugar snap peas, broccoli florets or green beans.