We’re into full-on winter now, so it’s time for some serious comfort food, am I right? Here’s one of my family’s favorite meals: sweet and sour meatballs. This recipe originally came from a 1995 Milk Calendar. Do you remember those? Yep, I was a university student when I first tried this recipe out, and I have been making it ever since. The sauce is delish, and the meatballs end up incredibly tender and plump, due to the secret in the prep–there’s no frying of the meatballs beforehand, they just boil in the sauce.
1. Combine ground beef with egg, breadcrumbs, milk, salt, and pepper. Shape into 1″ balls. Set aside.
2. To make sauce, heat oil in a large saucepan and add garlic and ginger. Cook 1 to 2 minutes until fragrant but don’t brown.
3. Add ketchup, ginger ale, chili flakes, sugar, and soy sauce. Bring to a boil.
4. Add milk. Heat thoroughly. Sauce may look separated.
5. Bring sauce to a boil and add meatballs. Reduce heat. Cook gently, uncovered, for 1 hour or until meatballs are tender and sauce is thickened. Serve over rice.
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