Name: Sweet and Sour Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion / Western‑Asian style
Ingredients: 500 g ground beef; ½ cup breadcrumbs; 1 egg; ½ small onion, finely chopped or grated; 1 clove garlic, minced; Salt & pepper, to taste; Oil (for frying or baking); For the sauce:; ½ cup brown sugar; ½ cup water; ¼ cup ketchup; ¼ cup vinegar (e.g. rice or white); 1 tbsp soy sauce; 1 tbsp cornstarch + 2 tbsp water (slurry); Optional: diced pineapple, bell pepper, onion slices

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Sweet and sour meatballs are juicy meatballs coated in a tangy, slightly sweet sauce—perfect for serving over steamed rice or offering as a crowd-pleasing appetizer. I love how the balance of brown sugar, vinegar, and ketchup brings a nostalgic yet fresh flavor to this dish. Add some pineapple and bell peppers, and it turns into a full-on comfort meal. Sweet and Sour Meatballs

Why You’ll Love This Recipe

I always reach for this recipe when I want something satisfying yet easy to throw together. The meatballs are tender and flavorful, and the sauce has the perfect balance of sweet and tangy. Whether I serve them over fluffy rice or stick toothpicks in them for a party platter, they never last long. I can even prep them ahead and reheat when I’m ready to eat—ideal for busy nights or lazy weekends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500 g ground beef
½ cup breadcrumbs
1 egg
½ small onion, finely chopped or grated
1 clove garlic, minced
Salt & pepper, to taste
Oil (for frying or baking)

For the sauce:

½ cup brown sugar
½ cup water
¼ cup ketchup
¼ cup vinegar (e.g. rice or white)
1 tbsp soy sauce
1 tbsp cornstarch + 2 tbsp water (slurry)
Optional: diced pineapple, bell pepper, onion slices

Directions

I preheat the oven to 190 °C (375 °F) or heat a skillet with some oil for frying.
In a mixing bowl, I combine the ground meat, breadcrumbs, egg, onion, garlic, salt, and pepper until everything is just mixed—overmixing can make the meatballs tough.
I shape the mixture into small, golf-ball-sized meatballs.
I either bake the meatballs on a greased baking sheet for 15–20 minutes (turning them halfway), or pan-fry them until browned and cooked through.
While they cook, I prepare the sauce. In a saucepan, I combine brown sugar, water, ketchup, vinegar, and soy sauce. I bring it to a simmer.
I stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
If I’m adding pineapple or vegetables, I toss them into the sauce and heat them briefly.
I gently add the cooked meatballs into the sauce, toss to coat, and simmer for 1–2 minutes.
I serve them hot, usually over rice—but they’re great on their own, too.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes switch things up depending on what I have on hand. Ground turkey or chicken makes a lighter version that’s just as tasty. I also play with the sugar-to-vinegar ratio if I want it more sweet or more tangy. When I’m feeling adventurous, I add chili flakes for a spicy twist or toss in different veggies like snow peas or carrots. It’s really easy to customize.

Storage/Reheating

I usually store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the meatballs and sauce together on the stove over low heat until everything is heated through. If the sauce has thickened too much, I add a splash of water to loosen it. These meatballs also freeze well—just freeze them after cooking (without sauce), then thaw and reheat in fresh sauce.

FAQs

How do I keep meatballs from falling apart?

I make sure to use enough binder—breadcrumbs and egg do the trick. Also, I try not to over-handle the mixture, and I press the meatballs firmly but gently when shaping.

Can I make these meatballs ahead of time?

Absolutely. I often prep the meatballs a day in advance, store them in the fridge, then cook and coat them in sauce right before serving. They also reheat really well.

Is it better to bake or fry the meatballs?

Both methods work. I like baking when I want less mess and a lighter option, and I choose frying when I want a richer, more caramelized flavor on the outside.

What kind of vinegar should I use?

I usually use rice vinegar for a milder taste, but white vinegar works fine too. Apple cider vinegar can add a fruity note if that’s what I’m going for.

Can I use frozen meatballs?

Yes, I’ve done it when I’m short on time. I just heat them through before adding to the sauce. While homemade is best for flavor and texture, frozen ones are a convenient shortcut.

Conclusion

These sweet and sour meatballs are a go-to recipe I never get tired of. They’re versatile, easy to make, and always hit that perfect balance of flavor. Whether I serve them as a hearty main dish or a fun appetizer, they always deliver. Once I’ve made them, they usually disappear fast—so I often double the batch.

Sweet and Sour Meatballs