Description
Sweet and sour meatballs are juicy meatballs coated in a tangy, slightly sweet sauce—often served over rice or as an appetizer.
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
Instructions
- Preheat oven to 190 °C (375 °F) or prepare a skillet for frying.
- In a bowl, mix ground meat, breadcrumbs, egg, chopped onion, garlic, salt, and pepper until just combined.
- Shape into small meatballs (about golf‑ball size).
- Cook the meatballs: either bake on a greased baking sheet for about 15‑20 minutes (turning halfway) or fry in skillet until browned on all sides and cooked through.
- Meanwhile, in a saucepan, combine brown sugar, water, ketchup, vinegar, and soy sauce. Bring to a simmer.
- Add the cornstarch slurry and stir until sauce thickens and becomes glossy.
- If using pineapple or vegetables, stir them into the sauce and heat briefly.
- Add the cooked meatballs into the sauce, toss gently to coat, and cook together 1‑2 more minutes.
- Serve hot, e.g. over steamed rice or as an appetizer.
Notes
- You can use lean ground turkey or chicken for a lighter version.
- Adjust sweetness or tang by varying sugar and vinegar to your taste.
- If sauce becomes too thick, thin with a little water or broth.
- Make ahead: meatballs can be cooked and refrigerated; just reheat in sauce before serving.
Nutrition
- Serving Size: 1 serving (about ¼ of recipe)
- Calories: ≈ 600 kcal
- Sugar: ≈ 50 g
- Sodium: ≈ 878 mg
- Fat: ≈ 26 g
- Saturated Fat: ≈ 10 g
- Carbohydrates: ≈ 71 g
- Fiber: ≈ 2 g
- Protein: ≈ 20 g
- Cholesterol: ≈ 114 mg
