Sweet & Sour Meatballs Recipe

Sweet and sour meatballs are the perfect combination of tangy, savory, and sweet flavors that make for a crowd-pleasing dish. Whether you’re serving them as an appetizer, part of a buffet, or a main course alongside rice or noodles, this recipe is quick, easy, and absolutely delicious. The rich sauce paired with tender meatballs is guaranteed to make this dish a favorite at your dinner table or party.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef or pork (or a combination)
• 1 egg (lightly beaten)
• ½ cup breadcrumbs (plain or seasoned)
• 2 cloves garlic (minced)
• 1 small onion (grated or finely diced)
• 2 tbsp milk (optional, for extra tenderness)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)

For the Sweet & Sour Sauce:

• 1 cup ketchup
• ¾ cup brown sugar
• ½ cup apple cider vinegar (or rice vinegar)
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 1 cup pineapple chunks (optional, for a fruity touch)

Step-by-Step Directions

Step 1: Prepare the Meatballs

1. Mix the Ingredients: In a large bowl, combine ground beef or pork, egg, breadcrumbs, garlic, onion, milk, salt, pepper, and paprika. Mix gently until just combined—don’t overwork the meat, as this can make the meatballs tough.
2. Form the Meatballs: Roll the mixture into 1-inch balls, using about a tablespoon of meat per ball. Place them on a parchment-lined baking sheet.
3. Cook the Meatballs:
   • Bake Option: Preheat the oven to 400°F (200°C). Bake meatballs for 15–20 minutes until cooked through.
   • Pan-Fry Option: Heat a skillet with a little oil over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes).

Step 2: Make the Sweet & Sour Sauce

1. Combine Sauce Ingredients: In a medium saucepan, whisk together ketchup, brown sugar, vinegar, and soy sauce. Bring to a simmer over medium heat.
2. Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and whisk continuously until the sauce thickens to your desired consistency. If using pineapple chunks, add them to the sauce at this stage.

Step 3: Combine Meatballs and Sauce

1. Transfer the cooked meatballs to the saucepan with the sweet and sour sauce.
2. Gently toss the meatballs in the sauce, ensuring they are well-coated.
3. Let them simmer together for 5 minutes so the flavors meld beautifully.

Serving & Storage Tips

Serving:

• Serve sweet and sour meatballs over steamed rice, egg noodles, or mashed potatoes for a hearty meal.
• As an appetizer, arrange them on a platter with toothpicks for easy grabbing.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Place the meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Helpful Notes

1. Make It Spicy: Add a dash of chili flakes or sriracha to the sauce if you prefer a spicier kick.
2. Use Store-Bought Meatballs: If short on time, use pre-made frozen meatballs and prepare the sweet and sour sauce to pair with them.
3. Vegetarian Version: Swap out the meatballs for plant-based alternatives or homemade vegetarian meatballs made with lentils, chickpeas, or mushrooms.
4. Add Veggies: Bell peppers, carrots, and onions can be sautéed and added to the sauce for extra flavor and nutrition.

Tips from Well-Known Chefs

1. Gordon Ramsay: “Always season your meatball mixture generously and cook a small test meatball to adjust seasoning before rolling the rest.”
2. Rachael Ray: “A touch of grated onion in the meatball mixture adds moisture and flavor—no dry meatballs here!”
3. Nigella Lawson: “For a smoother texture, soak breadcrumbs in milk before mixing them into your meatball blend.”

Frequently Asked Questions

1. Can I make the meatballs ahead of time?

Yes! You can make and shape the meatballs a day in advance. Keep them covered in the fridge until ready to cook.

2. What’s the best way to reheat meatballs?

Reheat them gently on the stovetop in their sauce over low heat or in the microwave in short intervals to avoid drying them out.

3. Can I use turkey or chicken for the meatballs?

Absolutely! Ground turkey or chicken is a leaner option and works wonderfully with this recipe.

4. What if my sauce is too thick?

Thin it out with a splash of water, pineapple juice, or chicken broth until it reaches your desired consistency.

5. Can I skip the cornstarch?

Yes, but the sauce will be thinner. You can simmer it longer to naturally reduce and thicken.

6. Do I have to use pineapple chunks?

No, they’re optional. You can also use other fruits like mandarin oranges or simply omit them for a more classic flavor.

7. What can I serve alongside this dish?

Steamed broccoli, fried rice, or an Asian-style salad are excellent accompaniments.

8. How do I prevent my meatballs from falling apart?

Make sure to mix the meatball ingredients well, and avoid overhandling the meat. Adding an egg and breadcrumbs helps bind the mixture together.

9. Can I double the recipe?

Yes, this recipe scales easily. Just make sure you have a large enough pan or baking sheet to cook the meatballs evenly.

10. What’s a good substitute for soy sauce?

Try tamari for a gluten-free option or coconut aminos for a soy-free alternative.