Name: Sweet and Sour Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground meat (beef, pork, or turkey); 1 egg; 1 cup bread crumbs (plain or seasoned); Salt and pepper to taste; 1 tsp garlic powder or 2 cloves minced garlic; 1 tsp onion powder or 1 finely chopped onion; Oil for browning (if pan cooking); 1 cup pineapple chunks (optional); 1 cup bell pepper chunks (optional); 1 cup ketchup; 1/2 cup vinegar (rice or white); 1/4 cup brown sugar; 1/4 cup soy sauce; 1/2 cup pineapple juice; 2 tbsp cornstarch plus a splash of water (to thicken)

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sweet and sour meatballs are my go to move when it is 5:40 pm, everyone is hungry, and I am staring into the fridge like it might magically cook dinner for me. You know that moment when you want something cozy and familiar, but you also want it to taste fun and a little punchy? This is that recipe. It is easy enough for a weeknight, but it still feels like you did something special. The sauce is sticky, bright, and the kind of thing you want to scoop up with rice. And yes, it is totally kid friendly, but adults will keep “taste testing” too.

How To Make Sweet And Sour Meatballs

I have made this so many times I could probably do it half asleep, but I will walk you through it in a clear way so it is stress free. The goal is tender meatballs plus a sauce that hits that perfect sweet tangy balance. This is not fussy cooking, just solid steps that work.

Ingredients you will need

Ground meat: beef, pork, or turkey all work (I usually do beef or a beef and pork mix)
1 egg
Bread crumbs: plain or seasoned
Salt and pepper
Garlic powder or minced garlic
Onion powder or finely chopped onion
Oil for browning (if pan cooking)
Pineapple chunks (optional but highly recommended)
Bell pepper chunks (optional for color and crunch)

For the sweet and sour sauce:

Ketchup
Vinegar: rice vinegar or white vinegar
Brown sugar (or white sugar if that is what you have)
Soy sauce
Pineapple juice (from the can if using pineapple)
Cornstarch plus a splash of water (to thicken)

Step by step directions

1) Make the meatball mix. In a big bowl, combine the ground meat, egg, bread crumbs, salt, pepper, and your garlic and onion. Use clean hands and mix just until it comes together. If you over mix, meatballs can get tough, and nobody wants that.

2) Roll them up. Wet your hands a little so the mixture does not stick, then roll into balls about the size of a golf ball. This size cooks evenly and feels right for scooping with a fork.

3) Cook the meatballs. You have two easy options:

Pan method: Heat a little oil in a skillet and brown the meatballs, turning them so you get color on most sides. They do not have to be fully cooked through yet if you are finishing them in the sauce.

Oven method: Bake at 400 F until browned and cooked through, usually around 15 to 20 minutes depending on size. This is my favorite when I want less mess.

4) Stir up the sauce. In a saucepan, mix ketchup, vinegar, brown sugar, soy sauce, and pineapple juice. Bring it to a gentle simmer. Then stir in the cornstarch mixed with water and keep stirring until it thickens into a glossy sauce.

5) Combine and finish. Add the meatballs to the sauce and let them simmer for about 5 to 10 minutes so they soak up flavor. If you are using pineapple and bell peppers, toss them in for the last few minutes so they stay a bit crisp and bright.

That is it. You just made sweet and sour meatballs that taste like you worked harder than you did. ;

Why Youll Love These Sweet And Sour Meatballs

I am not saying these will solve every dinner problem, but they definitely solve a lot of them. I love recipes that feel like a win with minimal drama, and this one has saved me on busy weeks, on potluck days, and on those nights when I need comfort food that is not heavy.

Here is what makes this one a keeper:

It is predictable in a good way. The flavors are bold but familiar, and it comes out tasty every single time.

You can stretch it. Add bell peppers, onions, or pineapple. Serve with rice, noodles, or even just a big spoon and a plate, no judgement.

Leftovers are actually exciting. The sauce gets even better after it sits. Next day lunch tastes like you planned ahead.

It is flexible for different eaters. Use turkey for a lighter vibe, or beef and pork for richer flavor. You can even make it a little less sweet if you want.

Also, the smell of the sauce simmering is kind of ridiculous. That tangy sweet scent pulls everyone into the kitchen, and suddenly people are offering to “help,” which mostly means hovering and grabbing a meatball when you are not looking.

Before You Start: Tips & Ingredient Notes

This is the part where I save you from the little annoyances I learned the hard way. Nothing complicated, just the small stuff that makes the whole thing smoother.

Do not pack the meatball mix. When rolling, keep it gentle. If you press them tight, they can cook up dense.

If your mix feels too wet, add a bit more bread crumbs. If it feels too dry and crumbly, add a tiny splash of milk or water. Start small. You can always add more.

Use the vinegar you have. Rice vinegar is mellow and a little softer. White vinegar is sharper. Both work. If you like it extra tangy, use the white vinegar and do not be shy.

Want less sugar? Cut the brown sugar a little and add more pineapple juice for natural sweetness. You will still get that sweet tangy vibe without feeling like candy.

Make ahead tip: You can roll the meatballs earlier in the day and keep them covered in the fridge. When dinner time hits, you are basically just cooking and saucing.

Freezer tip: Bake the meatballs, cool them, then freeze. When you want them, heat them in the sauce until hot. This is one of my favorite “future me will be grateful” tricks.

One more thing: if you are serving picky eaters, keep the bell peppers on the side. The sauce and meatballs alone are usually an easy yes for most people.

How To Serve It

This is where you can have fun. sweet and sour meatballs can look totally different depending on what you put them with, and that is why they never get old in my house.

My go to is plain white rice because it soaks up the sauce like a sponge, in the best way. But there are plenty of other solid options.

Steamed rice or fried rice
Egg noodles or ramen style noodles
Mashed potatoes if you want a cozy twist
Lettuce cups for a lighter, crunchy bite
Toothpicks and a platter for parties

If you are doing a party thing, keep the meatballs warm in a slow cooker on low. Give them a stir once in a while so the sauce stays smooth and glossy.

For a simple dinner plate, I like to add something fresh on the side like sliced cucumbers or a quick bagged salad. The cool crunch balances the sticky sauce and makes the meal feel complete without extra work.

And if you are like me and you love a little extra sauce, make a bit more. Nobody has ever complained about having more sauce to spoon over rice.

Other Delicious Meatball Recipes To Try

If you are already in meatball mode, I get it. Once you remember how easy meatballs are, it is hard to stop. Here are a few directions I rotate through when I want to switch things up:

Classic Italian style: simmer in marinara and pile onto spaghetti or tuck into sub rolls with melted cheese.

Swedish inspired: creamy gravy, egg noodles, and a little jam on the side if you are into that sweet savory combo.

Teriyaki meatballs: sticky soy glaze, sesame seeds, green onions, and rice. Super simple and very snackable.

Buffalo meatballs: spicy sauce, ranch or blue cheese dip, and celery. Game day perfection.

Even with all those options, I still come back to sweet and sour meatballs when I want that bright, bold flavor that feels a little nostalgic. It is the kind of dinner that makes the table feel lively, even on a boring Tuesday.

And if you like comparing methods or just want another trusted reference, I have looked at this Sweet and Sour Meatballs Recipe – Allrecipes before when I was first tweaking my own version. It is always helpful to see how other home cooks approach the sauce and cooking time, especially if you are new to this recipe and want a second opinion.

Common Questions

Q: Can I make these sweet and sour meatballs with frozen meatballs?
A: Yes. Use store bought frozen meatballs and simmer them in the sauce until heated through. It is a great shortcut on hectic nights.

Q: How do I keep meatballs from falling apart?
A: Make sure you use an egg and enough bread crumbs to hold things together. Also, do not stir them around too aggressively until they have browned or firmed up.

Q: Can I make the sauce less tangy?
A: Totally. Use rice vinegar instead of white vinegar, or reduce the vinegar by a tablespoon and add a little more pineapple juice.

Q: What is the best way to reheat leftovers?
A: Warm them gently on the stove with a splash of water, or microwave in short bursts and stir in between so the sauce heats evenly.

Q: Can I double this recipe for a crowd?
A: Yes, it doubles well. Just use a bigger pan or pot for the sauce, and cook meatballs in batches so they brown instead of steaming.

Sweet and Sour Meatballs

Author: grace
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Delicious and easy sweet and sour meatballs that are perfect for busy weeknights and family dinners.

Instructions

In a big bowl, combine the ground meat, egg, bread crumbs, salt, pepper, garlic, and onion. Mix gently until combined.
Wet your hands and roll the mixture into golf ball-sized meatballs.
For pan method, heat oil in a skillet and brown the meatballs; for oven method, bake at 400°F for 15-20 minutes.
In a saucepan, mix ketchup, vinegar, brown sugar, soy sauce, and pineapple juice. Bring to a simmer and stir in cornstarch with water until thickened.
Add the meatballs to the sauce and let simmer for 5-10 minutes. Add pineapple and bell peppers if using for the last few minutes.