Meyer Canada

32 meatballs
Prep time:
Cook time:
1 Rating

By Marge Perry and David Bonom Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving.


  • 1 1/2 pounds ground beef 85% lean
  • 2 large eggs
  • 1 cup corn flake crumbs
  • 1/2 teaspoon oregano dried
  • 1/4 teaspoon cinnamon ground
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon olive oil
  • 1 1/4 cups ketchup
  • 1/2 cup sugar light brown
  • 1/2 cup raisins golden
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup wate


  1. Combine the beef, eggs, corn flake crumbs, oregano, cinnamon, salt and pepper in a bowl. Form into 32 meatballs.
  2. Heat the oil in a large nonstick skillet over medium. Add half the meatballs to the skillet and cook, turning occasionally, until browned, about 4-5 minutes. Transfer to a plate and repeat with the remaining meatballs.
  3. Return all the meatballs to the skillet. Combine the ketchup, sugar, raisins, vinegar, Worcestershire sauce and water; add to the skillet. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until sauce is thickened, 18-20 minutes.