If you’re craving a dish that combines tangy, sweet, and savory flavors all in one delightful bite, this Sweet and Sour Meatballs Recipe is going to become your new go-to comfort food. These meatballs are tender and juicy on the inside, perfectly coated in a glossy, homemade sweet and sour sauce that’s bursting with flavor. Whether it’s a casual family dinner or a party favorite, this recipe strikes the perfect balance between classic and crave-worthy, delivering satisfaction in every single meatball.
Ingredients You’ll Need
The magic of this Sweet and Sour Meatballs Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building the dish’s fabulous texture, rich flavor, and vibrant color that will have everyone asking for seconds.
- Ground beef (2 pounds): The star protein providing juicy, flavorful meatballs with a great texture.
- Large eggs (2): Essential for binding the meat and crumbs together seamlessly.
- Dry bread crumbs (1/2 cup): Keeps the meatballs tender and helps them hold their shape while baking.
- Minced garlic (1 teaspoon): Adds a punch of aromatic depth and warmth.
- Salt (1 teaspoon): Brings out the natural flavors in the meat.
- Black pepper (1 teaspoon): Provides a subtle kick and balances the sweetness.
- Diced onion (1 cup, optional): Introduces a little crunch and a touch of sweetness inside the meatballs.
- Packed brown sugar (1 cup): The sweet backbone of the sauce, adding molasses notes and color.
- Water (1 1/2 cups): Thins the sauce just enough for that perfect glaze consistency.
- Distilled white vinegar (1/4 cup): Brings the iconic sour tang that balances the sweetness beautifully.
- All-purpose flour or cornstarch (3 tablespoons): Thickens the sauce for that luscious, glossy finish.
- Soy sauce (3 tablespoons): Adds savory umami and a touch of saltiness to the sauce.
- Ketchup (1/4 cup): Gives the sauce its characteristic tomato tang and enhances the color.
How to Make Sweet and Sour Meatballs Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 375 °F. This precise temperature ensures your meatballs cook evenly, sealing in moisture while developing a lovely golden exterior. It’s the first step toward juicy perfection!
Step 2: Prepare the Sweet and Sour Sauce
In a medium saucepan, combine the brown sugar, water, vinegar, flour or cornstarch, soy sauce, and ketchup. Stir everything together until fully combined, then bring it to a low rolling boil. This gentle boil thickens the sauce, turning it into a shiny, sticky glaze that’s the perfect partner for your meatballs. Once thickened, remove from heat and set aside—your sauce is ready to make those meatballs shine.
Step 3: Mix the Meatball Ingredients
Grab a stand mixer bowl and toss in the ground beef, eggs, bread crumbs, minced garlic, salt, pepper, and diced onions if you’re using them. Use the paddle attachment on low speed to mix everything gently but thoroughly. This method ensures an even distribution of the eggs and crumbs throughout the meat, giving you super tender meatballs that hold together beautifully.
Step 4: Shape Your Meatballs
Now for the fun part—rolling the mixture into meatballs! You can make them any size, but slightly larger ones tend to stay juicy and resist drying out during cooking. Get your hands a little messy and create perfect little spheres that will soak up all that saucy goodness soon enough.
Step 5: Bake the Meatballs
Place your meatballs on a baking sheet and pop them into the preheated oven. Let them cook for about 20 minutes so they begin to firm up. This initial bake sets the exterior, making it easier to handle them when you add the sauce later.
Step 6: Drain Excess Fat
After the first bake, carefully remove the meatballs and drain off any accumulated fat from the baking sheet. This step keeps the dish lighter and ensures your sauce doesn’t get greasy, leaving a clean, bright flavor on your palate.
Step 7: Coat with Sweet and Sour Sauce
Now it’s time to smother those meatballs in the luscious sauce you made earlier. Pour the mixture over the meatballs, making sure they’re fully covered. This coat will caramelize slightly in the oven, locking in flavor and giving you meatballs that are truly irresistible.
Step 8: Finish Cooking
Return the sauced meatballs to the oven for an additional 20–30 minutes, depending on their size. This final bake allows the flavors to meld and the sauce to thicken further, creating that classic sticky, glossy finish you expect in a good sweet and sour dish.
Step 9: Check the Temperature
For food safety and peace of mind, use a meat thermometer to check the internal temperature. Sweet and sour meatballs should reach at least 165 °F to ensure they’re fully cooked through and safe to eat. Don’t skip this step—better safe and delicious than sorry!
Step 10: Ready to Serve
Once everything’s cooked to perfection, your meatballs are ready to be enjoyed. I personally love serving this Sweet and Sour Meatballs Recipe over fluffy white rice—the rice soaks up the sauce beautifully, making every bite a little celebration of flavor.
How to Serve Sweet and Sour Meatballs Recipe
Garnishes
To elevate your sweet and sour meatballs, sprinkle with some sliced green onions or toasted sesame seeds. These simple garnishes add a fresh bite and a hint of crunch, complementing the rich sauce perfectly and making your dish look as good as it tastes.
Side Dishes
Serve your meatballs alongside steamed jasmine rice or even fried rice for an authentic feel. You can also add steamed broccoli or roasted vegetables to introduce a fresh, healthy crunch that balances the sweet and tangy flavors wonderfully.
Creative Ways to Present
Hosting a party? Arrange your sweet and sour meatballs on a platter with toothpicks for a fun appetizer. Alternatively, toss them with rice noodles and garnish with fresh herbs for a playful twist. No matter how you serve them, they will be the centerpiece of any meal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your meatballs in an airtight container in the refrigerator for up to 3 days. The sauce will continue to develop flavor overnight, sometimes tasting even better the next day!
Freezing
Spoon the cooked meatballs and sauce into a freezer-safe container and freeze for up to 3 months. When you want a quick meal, just thaw them in the fridge overnight and reheat—you’ll have a convenient, delicious dinner ready in no time.
Reheating
Reheat the meatballs gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to ensure everything is heated through evenly. You can also microwave them covered for short intervals, stirring in between to keep that sauce luscious and warm.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option and will work well in this Sweet and Sour Meatballs Recipe. Just be mindful to not overcook them, as turkey can dry out faster than beef.
Do I have to bake the meatballs or can I fry them?
You can pan-fry the meatballs if you prefer, browning them in batches and then simmering in the sauce. Baking is less hands-on and produces wonderfully even cooking, but frying adds a nice crust if that’s your style.
Is the diced onion necessary in the meatballs?
The onion is optional but highly recommended as it adds a subtle sweetness and moisture, enhancing the overall texture and flavor of the meatballs.
Can I make the sauce in advance?
Yes! The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just warm it gently before adding it to the meatballs to continue cooking.
How can I make this recipe gluten-free?
Use gluten-free bread crumbs and cornstarch instead of flour, and make sure your soy sauce is gluten-free. This way, the Sweet and Sour Meatballs Recipe stays delicious and safe for those avoiding gluten.
Final Thoughts
There’s something incredibly comforting about biting into a juicy meatball coated in that perfect sweet and sour sauce, and this Sweet and Sour Meatballs Recipe nails it every time. Easy, flavorful, and totally crowd-pleasing, it’s a dish that invites you to gather around the table and savor every bite. Don’t wait—roll up your sleeves and make this recipe your new favorite weeknight hit!
Print
Sweet and Sour Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 24 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Sweet and Sour Meatballs are a deliciously tangy and savory dish perfect for any meal. Made with juicy ground beef meatballs baked to perfection and smothered in a thick, flavorful sweet and sour sauce, this recipe is an easy crowd-pleaser that pairs wonderfully with rice or your favorite side dishes.
Ingredients
Meatballs
- 2 pounds ground beef
- 2 large eggs
- 1/2 cup dry bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup diced onion (optional)
Sweet and Sour Sauce
- 1 cup packed brown sugar
- 1 1/2 cups water
- 1/4 cup distilled white vinegar
- 3 tablespoons all-purpose flour or cornstarch
- 3 tablespoons soy sauce
- 1/4 cup ketchup
Instructions
- Preheat Oven: Preheat your oven to 375 °F to prepare for baking the meatballs.
- Prepare Sauce: In a medium saucepan, mix all the sauce ingredients—brown sugar, water, distilled white vinegar, flour or cornstarch, soy sauce, and ketchup—until fully combined. Bring the mixture to a low rolling boil and cook until the sauce thickens. Remove from heat and set aside.
- Combine Meatball Ingredients: In a stand mixer bowl, combine ground beef, eggs, bread crumbs, minced garlic, salt, black pepper, and diced onions if using. Using the paddle attachment, mix on low speed until the ingredients are well distributed and combined evenly.
- Form Meatballs: Roll the meat mixture into approximately 24 meatballs, preferably slightly larger sizes to retain juiciness during baking.
- Start Baking: Place the meatballs on a baking sheet and bake at 375 °F for about 20 minutes.
- Drain Fat: Remove the meatballs temporarily and drain any accumulated fat from the baking tray.
- Add Sauce: Pour the prepared sweet and sour sauce over the meatballs, ensuring they are fully covered.
- Finish Baking: Return the sauced meatballs to the oven and continue baking for an additional 20 to 30 minutes, or until meatballs are cooked through and sauce is glossy and thick.
- Check Temperature: Use a meat thermometer to ensure the meatballs reach a safe internal temperature of at least 165 °F.
- Serve: Serve your sweet and sour meatballs hot, ideally over white rice or side dishes of your choice for a complete meal.
Notes
- For best results, slightly larger meatballs prevent dryness and retain juiciness.
- Use a meat thermometer to confirm safe doneness (165 °F internal temperature).
- Adjust the sweetness or tanginess of the sauce by varying brown sugar or vinegar quantities to taste.
- Onions are optional but highly recommended for added flavor and moisture.
- Leftover meatballs can be refrigerated for up to 3 days and reheated covered to maintain moisture.
