Sweet & Sour Meatballs

Sweet & Sour Meatballs are a mouthwatering mix of savory, tangy, and just the right amount of sweet. Tender meatballs are simmered in a sticky, glossy sauce made from simple ingredients, creating a perfect balance of flavors that I love to serve over rice, noodles, or as a party appetizer.

Why You’ll Love This Recipe

I love this dish because it’s incredibly easy to make, family-friendly, and works for any occasion. Whether I’m serving it as a main dish or setting it out at a gathering, it always disappears fast. The homemade sauce tastes better than anything from a jar, and I can use frozen or homemade meatballs depending on my time and mood.

ingredients

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

For the meatballs:
ground beef or ground pork (or a mix)
breadcrumbs
egg
garlic, minced
onion, finely chopped
salt
black pepper
oil for browning (if pan-frying)

For the sweet & sour sauce:
ketchup
rice vinegar or white vinegar
brown sugar
soy sauce
pineapple juice (optional, for extra sweetness)
cornstarch + water (for thickening)

Optional additions:
pineapple chunks
bell peppers, chopped
green onions, sliced (for garnish)
cooked rice (for serving)

directions

1. I start by combining ground meat, breadcrumbs, egg, garlic, onion, salt, and pepper in a bowl. I mix until just combined and shape into small meatballs.

2. I brown the meatballs in a skillet with a little oil or bake them at 400°F (200°C) for about 18–20 minutes until cooked through.

3. While the meatballs cook, I whisk together ketchup, vinegar, brown sugar, soy sauce, and pineapple juice in a saucepan.

4. I bring the sauce to a simmer, then stir in the cornstarch slurry and cook until it thickens into a glossy glaze.

5. Once the meatballs are cooked, I add them to the sauce and simmer for a few minutes to coat and absorb flavor.

6. I add bell peppers or pineapple chunks if I’m using them, and cook just until tender-crisp.

7. I serve the meatballs hot over rice and garnish with sliced green onions if I have them.

Servings and timing

This recipe serves 4–6. It takes about 15 minutes to prep and 25 minutes to cook, so I have dinner ready in around 40 minutes.

Variations

Sometimes I use ground turkey or chicken for a lighter option. For a shortcut, I use frozen pre-cooked meatballs and simmer them directly in the sauce. I’ve also added a splash of sriracha for heat or used hoisin sauce for a deeper umami twist. If I want to make it into a one-pan dish, I toss in snap peas or broccoli near the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them on the stove over medium heat or in the microwave in short bursts, stirring occasionally. The sauce holds up well and even tastes better the next day. These also freeze beautifully—both the meatballs and sauce together.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prep and store them in the fridge or freeze them raw. I just thaw before cooking if frozen.

What’s the best meat to use?

I prefer a mix of ground beef and pork for juicy, flavorful meatballs, but any ground meat works well.

Can I use store-bought meatballs?

Absolutely. I use pre-cooked or frozen meatballs when I need a quicker version.

Is the sauce really sweet?

It’s balanced, not overly sweet. I adjust the sugar or vinegar to taste if I want it tangier or less sweet.

What do I serve with this?

I usually serve them over steamed rice, but they’re also great with noodles, mashed potatoes, or even as sliders.

Conclusion

Sweet & Sour Meatballs are a guaranteed crowd-pleaser, combining bold flavor with tender, juicy meatballs and a glossy, addictive sauce. Whether I’m cooking a weeknight dinner or prepping for a party, this recipe never lets me down—and it always gets rave reviews.

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