Sweet and Sour Meatballs Recipe

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Sweet and Sour Meatballs Recipe

A Perfect Balance of Tangy, Sweet, and Savory Flavors

Sweet and Sour Meatballs are a timeless favorite that never fail to impress. Tender, juicy meatballs simmered in a glossy, tangy-sweet sauce create a dish that’s both comforting and full of life. Every bite delivers a satisfying contrast of flavors — the savory richness of the meatballs paired with the bright, slightly acidic sauce is pure perfection.

This dish is also incredibly versatile. You can serve it as a hearty main course over steamed rice or noodles, make it a highlight at potlucks and parties, or simply enjoy it as a flavorful appetizer. It’s a family-friendly recipe that will quickly become part of your regular rotation.

Why You’ll Love This Recipe

  • Balanced Flavor: The combination of ketchup, vinegar, soy sauce, and pineapple juice gives you just the right blend of tang, sweetness, and umami.
  • Simple Ingredients: Made with everyday pantry staples and fresh vegetables.
  • Customizable: Works with any ground meat, and can easily be made dairy-free or low-carb.
  • Perfect for Meal Prep: The meatballs reheat beautifully and even taste better the next day as the flavors develop.

Ingredients

For the Meatballs

  • 500 g (1 lb) ground beef, chicken, or turkey
  • ½ cup breadcrumbs (use fresh breadcrumbs for extra tenderness)
  • 1 large egg
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • 1 tablespoon milk (optional, for softness)
  • 2 tablespoons oil, for frying

For the Sweet and Sour Sauce

  • ½ cup ketchup
  • ¼ cup white vinegar
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • ½ cup pineapple juice (or water)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • ½ cup diced pineapple (optional, but adds great sweetness)
  • 1 small red bell pepper, cut into chunks
  • 1 small green bell pepper, cut into chunks
  • 1 small onion, cut into chunks

Instructions

1. Prepare the Meatballs

In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, salt, pepper, soy sauce, Worcestershire sauce, onion powder, and milk (if using). Mix gently until all ingredients are evenly incorporated. Avoid overmixing, as this can make the meatballs tough.

Shape the mixture into 1-inch balls — you should have around 20 to 24 meatballs.

2. Brown the Meatballs

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 8–10 minutes, turning occasionally, until they are browned on all sides and cooked through. Transfer the cooked meatballs to a plate and set aside.

3. Make the Sweet and Sour Sauce

In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, and pineapple juice. Stir until the sugar is completely dissolved.

In the same skillet used for the meatballs, add a small drizzle of oil if needed. Sauté the chopped onions and bell peppers for 2–3 minutes, just until slightly softened but still crisp.

Pour the prepared sauce into the skillet and stir well. Bring to a gentle simmer over medium heat and cook for 2–3 minutes until the sauce begins to thicken. Stir in the cornstarch slurry and cook for another 1–2 minutes until glossy.

4. Combine and Simmer

Return the meatballs to the pan and gently toss them in the sauce. Add the diced pineapple if using, and simmer for an additional 2–3 minutes so the flavors meld beautifully.

Taste and adjust the seasoning — add a bit more sugar if you prefer it sweeter, or a splash of vinegar for more tang.

Expert Tips for Success

  • Don’t Overmix: Combine ingredients just until incorporated to keep the meatballs tender.
  • Use Fresh Breadcrumbs: They create softer, juicier meatballs.
  • Brown First, Simmer Second: Searing adds flavor and helps the meatballs hold their shape.
  • Adjust the Sauce: Thicken with extra cornstarch slurry if needed, or thin it with a splash of pineapple juice.
  • Simmer at the End: Allowing the meatballs to sit in the sauce helps them absorb the sweet and sour flavors perfectly.

Customization Ideas

  • Protein Options: Swap beef for chicken, turkey, or plant-based ground meat.
  • Add Veggies: Carrots, snap peas, or zucchini blend in beautifully and add color.
  • Add Heat: Stir in red pepper flakes or chili sauce for a spicy kick.
  • Low-Carb Version: Replace brown sugar with a natural sweetener and serve over cauliflower rice.
  • Dairy-Free: Skip the milk in the meatball mixture — it won’t change the taste.

Serving Suggestions

Sweet and Sour Meatballs pair wonderfully with:

  • Steamed White Rice – the classic choice to soak up that delicious sauce.
  • Fried Rice or Noodles – for a heartier, restaurant-style meal.
  • Mashed Potatoes – an unexpected but comforting pairing.
  • Steamed Vegetables – broccoli, green beans, or bok choy add freshness and balance.

Storage and Make-Ahead Tips

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw overnight before reheating.
  • Reheat: Warm gently in a skillet with a splash of water or in the microwave, stirring occasionally.
  • Make Ahead: You can form the meatballs a day ahead and refrigerate until ready to cook. The sauce can also be prepared in advance.

Final Thoughts

Sweet and Sour Meatballs are the perfect fusion of sweet, tangy, and savory — a dish that brings comfort and excitement in every bite. Whether you’re preparing them for a casual family dinner, a weekend meal prep, or a festive gathering, these flavorful meatballs are always a crowd-pleaser.

Give this recipe a try and discover why it’s a timeless favorite. Serve it warm, with love, and enjoy the irresistible balance of flavors.

 

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