Directions

• Preheat oven to 375 degrees
• Line a sheet pan with parchment paper
• Place the vegetables on the sheet pan then drizzle with 2 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Coat veggies in the oil and seasonings well.
• To a small bowl add the cornstarch and water whisk well to combine this cornstarch slurry. Now to a small pot over medium heat on the stove add the rest of the Sweet and sour sauce mixture ingredients. Whisk well and bring mixture up to a simmer. Once simmering whisk in the cornstarch slurry continue to whisk for a minute or until the sauce thickens. Remove 1/3 cup of the sauce and set the rest of the sauce to the side (you will be using the 1/3 cup of sauce on the meatballs for the oven then using the rest of the sauce once the meatballs are cooked)
• Add all of the meatball ingredients into a medium sized mixing bowl mix well to combine the ingredients.
• Roll the meatball mixture into large golf ball sized meatballs place onto the sheet pan.
• Brush the tops of the meatballs with the reserved 1/3 cup of sweet and sour sauce. Bake for 20-25 minutes or until the meatballs are cooked through.
• A few minutes before the sheet pan is finished baking rewarm the remaining sweet and sour sauce over the stove. (If too thick whisk in 2 tbs of water into the sauce)
• Once out of the oven drizzle the remaining sweet and sour sauce all over the meatballs (and veggies if desired) enjoy!