Recipes for Ground Beef:
My Grandma's Sweet and Sour Meatballs Recipe

If you are looking for some new recipes for ground beef, try my grandma's Sweet and Sour Meatballs. These are some of the best meatballs I've ever tasted!

recipes for ground beef

I modified Grandma's recipe a bit, and it is just as delicious as the original. These meatballs are real comfort food!

This recipe brings back happy childhood memories for me. Perhaps this will become one of your family's favorite recipes for ground beef too!

Check that you have these staples at home

  • in the cupboard

    • honey
    • cider vinegar
    • barbecue sauce

  • in the fridge or freezer

    • ground beef (about 1 pound/500 g)
    • onion
    • bread crumbs
    • milk

Get out your equipment

  • Essential

    • a mixing bowl
    • a smaller bowl
    • measuring cups
    • a casserole dish

  • Nice to have but not necessary

    • a meat thermometer
    • a meat baller

    The recipe

    Preheat oven to 350F/180C.


    1 lb/500 g ground beef
    1/4 cup/60 mL minced onion
    1/4 cup/60 mL bread crumbs
    1/4 cup/60 mL milk


    1/2 cup/125 mL honey
    1/3 cup/80 mL cider vinegar
    1/3 cup/80 mL water
    1/3 cup/80 mL barbecue sauce

    Mix together the ground beef, minced onions, bread crumbs and milk.
    Form meatballs.
    Place the balls in a casserole dish.

    In a small bowl, mix the honey, cider vinegar, water and barbecue sauce.

    Pour this sauce over the meatballs.
    Bake for 40 to 60 minutes.


    • Use white vinegar or red wine vinegar in place of the apple cider vinegar.

    • Use soy milk or another non-dairy milk.

    • Use maple syrup in place of the honey.

    Ideas for making this recipe your own

    • Use your favourite bottled barbecue sauce - or make your own barbecue sauce!

    • Try different types of vinegar. How about malt vinegar, or raspberry, or balsamic?

    • If you prefer your meatballs browned and crisp, brown them in a frying pan before putting them in the baking dish.


    • Be sure to mince the onion extremely finely.

    • To make the meatballs, use either a meat baller or your clean hands. The advantage of a meat baller is that your hands don't have to touch the raw meat - and the balls all have a uniform size and shape. The advantage of using your hands is that you can make the meatballs any size you want.

    • Baking time will depend on the size and temperature of your meatballs, and whether or not you brown them before baking. They are done when there is no pink remaining in the centre of the meatballs. Cut one open to check, or use a meat thermometer. The internal temperature of the meatball should be at least 160F/71C.

    • Bread crumbs stay fresh for a long time if you store them in the freezer. There is no need to thaw them before using them.

    • You can make your own bread crumbs quickly and easily using a blender or a Magic Bullet.

    Menu suggestions

    Serve these meatballs with

    • steamed rice (I like brown basmati rice. I always use a rice cooker)

    • steamed broccoli

    • a green salad

    If you enjoy this recipe, you may also like these other recipes for ground beef: