Sweet and Sour Meatballs Recipe

There’s something wonderfully nostalgic and heartwarming about sweet and sour meatballs. They remind me of potlucks at my grandma’s house, where every dish was made with love and always disappeared way too fast.

I first whipped these up for a family dinner when I needed something comforting, easy, and crowd-pleasing, and they’ve been in my rotation ever since.

Whether you’re feeding picky eaters or entertaining guests, this dish hits all the right notes: savory, tangy, tender, and just a little sticky in the best way. Plus, it’s a breeze to pull together even on a busy weeknight.

Why You’ll Love This Recipe

• Sweet and tangy flavor combo: That perfect balance of savory meatballs coated in a glossy sauce with just the right kick of vinegar and sweetness.
• Easy to make: No fancy ingredients or hard-to-follow steps. Even beginner cooks will nail this one.
• Customizable: Easily tweak it to suit dietary needs—gluten-free breadcrumbs, turkey instead of beef, or more spice.
• Great for meal prep: These meatballs reheat like a dream and freeze well, too.
• Perfect for any occasion: Weeknight dinner, party appetizer, or potluck star—this dish does it all.
• Kid-approved: That sticky-sweet sauce? A total win with little ones.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef
• 1 cup dry bread crumbs
• 1 small onion, finely chopped
• 1 large egg
• Salt and pepper, to taste

For the Sweet and Sour Sauce:

• 1 cup brown sugar
• 1 cup water
• ½ cup ketchup
• ½ cup apple cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch

Step-by-Step Instructions

1. Preheat your oven and prep the meatballs.
Set your oven to 375°F (190°C). In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, salt, and pepper. Use your hands or a spoon to mix everything until fully combined, but don’t overwork the meat.

2. Shape and bake.
Roll the mixture into 1-inch meatballs. You should end up with around 20–24 meatballs depending on the size. Place them on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 20–25 minutes, or until browned and cooked through.

3. Make the sweet and sour sauce.
While the meatballs are baking, grab a medium saucepan. Add the brown sugar, water, ketchup, apple cider vinegar, soy sauce, and cornstarch. Whisk everything together before turning on the heat to make sure the cornstarch dissolves fully—this prevents clumping.

4. Simmer the sauce.
Bring the sauce to a gentle simmer over medium heat, stirring constantly. Within a few minutes, the sauce will start to thicken into a glossy, syrupy glaze. Once it reaches that point, turn off the heat and set it aside.

5. Coat the meatballs.
When the meatballs are done baking, transfer them to a large skillet or wide dish. Pour the sweet and sour sauce over them and gently toss or stir to coat. Simmer together over low heat for 5–10 minutes so the flavors meld and the meatballs soak up that delicious sauce.

6. Serve and garnish.
Plate the meatballs over fluffy white rice or serve them as is if using them as an appetizer. Garnish with chopped green onions or a sprinkle of sesame seeds for a little flair and crunch.

Variations

• Make it gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• Switch the protein: Try ground turkey, chicken, or pork instead of beef.
• Add a veggie twist: Toss in some pineapple chunks, bell peppers, or snap peas while simmering the sauce.
• Spice it up: Add red pepper flakes or a dash of sriracha to the sauce for some heat.
• Lower the sugar: Cut the brown sugar in half and replace with a touch of honey or maple syrup.
• Vegan option: Use plant-based ground “meat” and egg replacer, and the sauce still works beautifully.

How to Serve

This dish is super versatile. For a cozy dinner, serve the meatballs over a bed of steamed white rice, jasmine rice, or even mashed potatoes for a twist. For a casual gathering or potluck, set them out on a platter with toothpicks and a small bowl of extra sauce for dipping. They also pair wonderfully with a side of stir-fried veggies or an Asian-style slaw for added crunch and color. Want a fancier feel? Serve them in small ramekins as individual portions garnished with sesame seeds and green onions.

Recipe Tips

• Don’t overmix the meat: It keeps the meatballs tender instead of dense.
• Even sizing matters: Try to keep meatballs the same size so they cook evenly.
• Use parchment for easy cleanup: Lining your baking sheet saves time.
• Stir sauce constantly: Cornstarch can clump if left alone—keep whisking.
• Double the batch: These freeze beautifully and make great leftovers.
• Reheat gently: Warm in the microwave or stovetop on low with a splash of water to loosen the sauce.
• Make ahead: You can make the meatballs and sauce a day early and combine them before serving.

Details
⦁ prep time: 15 minutes
⦁ cook time: 35 minutes
⦁ total time: 50 minutes
⦁ yield: 4–6 servings

FAQs

Can I freeze sweet and sour meatballs?
Yes! Let them cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently.

What can I serve these with besides rice?
Try mashed potatoes, quinoa, or noodles. They also work great as sliders with a little extra sauce.

Can I use store-bought meatballs?
Absolutely! Use fully cooked frozen meatballs, bake or heat according to package directions, then coat with the homemade sweet and sour sauce.

How do I thicken the sauce more?
Let it simmer a bit longer, or mix an additional teaspoon of cornstarch with cold water and stir it in gradually.

Are these too sweet?
The balance is just right for most tastes, but feel free to cut the sugar or add more vinegar if you like a tangier kick.

Conclusion

Whether you’re pulling together a quick dinner on a weeknight or planning ahead for a crowd-pleasing appetizer, these Sweet and Sour Meatballs are a guaranteed win. They’re comforting, flavorful, and incredibly satisfying. Plus, the ingredients are pantry staples and the process couldn’t be simpler. One bite and you’ll see why this recipe is a keeper sweet, savory, and oh-so-satisfying. Don’t be surprised if your family starts asking for this one on repeat.