In a small bowl, whisk together brown sugar, ketchup, white vinegar, Worcestershire sauce, and spicy brown mustard until smooth.
1/2 cup light brown sugar, 1/4 cup ketchup, 1/4 cup white vinegar, 1 1/2 teaspoons Worcestershire sauce, 1/2 teaspoon spicy brown mustard
Pour prepared sweet and sour sauce over meatballs. If needed, gently turn meatballs to coat and ensure meatballs are spaced roughly 1-2 inches apart.
Cover dish with aluminum foil and bake as follows: For RAW, THAWED/ROOM TEMP meatballs, bake for 30-40 minutes or until insides are no longer pink. For RAW, FROZEN meatballs, bake for 40-50 minutes or until insides are no longer pink. For COOKED, THAWED/ROOM TEMP meatballs, bake for 10-20 minutes or until heated through. For COOKED, FROZEN meatballs, bake for 20-30 minutes or until heated through. If you'd like meatballs to have a browned finish, remove aluminum foil for last 5 minutes of cooking. NOTE: if your chosen meatballs have specific baking instructions, feel free to use those instead.
Serve sweet and sour meatballs immediately with parsley as garnish (optional).
fresh chopped parsley
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