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Sweet & Sour Maker’s Mark Mom’s Meatballs

  • Difficulty Easy
  • Time 1 hour

With lemongrass, rice vinegar, tamari, pineapple, chili flake, and more, the new Mom’s Meatball blend is a new take on a classic family recipe. But don’t be fooled by the name – this is an ultra-versatile blend that yes – is freakin fantastic on meatballs – but can also be used on proteins, veggies, in marinades

and more. These Sweet & Sour Mom’s Meatballs are a great party snack or turned into a meal paired with your favorite greens.

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Sweet & Sour Maker’s Mark Mom’s Meatballs in bowl next to spices

Sweet & Sour Mom’s Meatballs

  • Author: Chef Lynette
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 46 servings 1x




  • ½ cup sweet and sour sauce
  • ½ cup bourbon
  • ½ cup pineapple apricot preserves
  • 1 teaspoon sriracha sauce (add more or less to taste)


  1. In a large bowl combine the bread crumbs and milk and set aside for 5-10 minutes until the liquid is absorbed. 
  2. Add the remaining meatball ingredients to the breadcrumb mixture and combine using your hands, being careful not to overmix. 
  3. Chill the meatball mixture for one hour in the refrigerator to make the meatballs easier to form. 
  4. Meanwhile, make the sauce. Combine all of the ingredients in a medium saucepan and bring to a boil at the same time that the meatballs are in the oven. 
  5. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or greased aluminum foil. 
  6. Scoop about 2 tablespoons of the meatball mixture and form into a ball. Place each meatball onto the prepared baking sheet
  7. Bake meatballs for 12-15 minutes or until a thermometer inserted into the center reads 160 degrees F. 
  8. Remove the pan from the oven and move meatballs to a serving platter, bowl, or on top of rice or stir fry noodles. Pour the sauce over the meatballs and serve immediately.

Used in this Recipe

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