Sweet and Sour Meatballs
Ingredients:
For the Meatballs:

1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs (preferably plain or Italian)
1/4 cup grated Parmesan cheese (optional, for extra flavor)
1/4 cup milk
1 egg
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
1 tbsp olive oil (for frying)
For the Sweet and Sour Sauce:

1/2 cup ketchup
1/4 cup apple cider vinegar (or white vinegar)
1/4 cup brown sugar (packed)
1/4 cup soy sauce (low sodium is best)
1 tbsp Dijon mustard (or yellow mustard)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes (optional, for a little heat)
1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
Instructions:
1. Make the Meatballs:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese (if using), milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined. Be careful not to overmix, as it can make the meatballs tough.
Use your hands to form the mixture into meatballs, about 1 to 1 ½ inches in diameter. You should get about 20-24 meatballs, depending on the size.
Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides (about 5-7 minutes), working in batches if necessary. They don’t need to be fully cooked through at this point, as they’ll finish cooking in the sauce.
Transfer the browned meatballs to a baking sheet lined with parchment paper or foil. Once all the meatballs are browned, place the baking sheet in the preheated oven and bake for 12-15 minutes, or until cooked through (internal temperature should reach 160°F/71°C).
2. Make the Sweet and Sour Sauce:
While the meatballs are baking, prepare the sweet and sour sauce. In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, soy sauce, mustard, garlic powder, onion powder, and red pepper flakes (if using).
Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for 3-4 minutes until the sugar dissolves and the sauce begins to thicken slightly.
In a small bowl, mix the cornstarch with the cold water to create a slurry. Slowly whisk the slurry into the sauce. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens to a syrupy consistency.
3. Combine Meatballs and Sauce:
Once the meatballs are done baking, remove them from the oven and carefully add them to the simmering sweet and sour sauce. Stir gently to coat all the meatballs with the sauce.
Let the meatballs simmer in the sauce for 5-10 minutes to absorb the flavor and ensure they are fully coated and heated through.
4. Serve:
Once the meatballs are ready, serve them hot with extra sauce on top. They can be served as an appetizer or as a main dish with rice or steamed vegetables on the side.