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
Scale
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.
