Sweet and Sour Meatballs Recipe

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Sweet and Sour Meatballs
Sweet and Sour Meatballs

 Sweet and Sour Meatballs: Easy Homemade Recipe

These Sweet and Sour Meatballs are the perfect blend of tangy, savory, and sweet—perfect for busy weeknights, party appetizers, or make-ahead freezer meals. With simple ingredients and big flavor, this recipe is a guaranteed crowd-pleaser.

Ingredients

For the Meatballs:

  • 1 lb ground beef (or turkey or pork)

  • 1 cup breadcrumbs

  • 1 egg

  • ¼ cup milk

  • ½ small onion, finely minced

  • Salt & pepper to taste

For the Sweet and Sour Sauce:

  • ½ cup packed brown sugar

  • ½ cup apple cider vinegar

  • ⅓ cup ketchup

  • 1 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 2 cloves garlic, minced

  • 1 tbsp cornstarch mixed with ¼ cup pineapple juice or water

  • Optional: 1 cup diced pineapple, sliced bell peppers, red pepper flakes

Instructions

  1. Make the Meatballs: In a large bowl, combine ground meat, breadcrumbs, egg, milk, onion, salt, and pepper. Mix until combined. Shape into 1½-inch balls and place on a baking sheet.

  2. Cook the Meatballs: Bake at 400°F for 15–20 minutes or until fully cooked. You can also pan-fry them until browned and cooked through.

  3. Make the Sauce: In a large skillet or saucepan, whisk together brown sugar, vinegar, ketchup, Worcestershire, soy sauce, and garlic. Bring to a gentle boil.

  4. Add Optional Veggies: Sauté bell peppers or onions in a bit of oil, then add them to the sauce for extra flavor and texture.

  5. Combine: Add the cooked meatballs into the simmering sauce. Stir gently to coat.

  6. Thicken the Sauce: Stir in the cornstarch slurry. Let the sauce simmer for 5–10 minutes, stirring occasionally, until thickened.

  7. Finish and Serve: Stir in diced pineapple if using. Garnish with green onions or sesame seeds. Serve hot over rice, mashed potatoes, or noodles.

Tips for Success

  • Freezer-Friendly: Make and freeze the cooked meatballs for a quick meal later. Thaw and reheat in sauce.

  • Healthier Options: Use lean ground turkey and low-sugar ketchup for a lighter version.

  • Customizable Heat: Add chili flakes or sriracha for a spicy kick.

FAQs

Can I make these ahead of time?
Yes! Cook the meatballs and store them in the fridge for up to 3 days. Add to sauce when ready to serve.

Can I freeze the leftovers?
Absolutely. Store cooled meatballs and sauce in an airtight container for up to 3 months.

Can I make these in a slow cooker?
Yes! Add cooked meatballs and sauce to the slow cooker on low for 2–3 hours.

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