Description
This Easy Sweet and Sour Meatballs recipe offers a perfect balance of tangy and sweet flavors, baked to golden perfection and coated in a rich, glossy sauce. Ideal as a crowd-pleasing appetizer or served over rice or noodles for a comforting main dish.
Ingredients
Scale
Meatballs
- 1 lb ground beef (or combination of meats)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Prepare the Meatballs: Preheat oven to 375°F (190°C). This ensures the oven reaches the perfect temperature for baking meatballs evenly.
- Mix Ingredients: In a mixing bowl, combine ground meat, breadcrumbs, egg, finely chopped onion, minced garlic, soy sauce, salt, and black pepper. Mix thoroughly to evenly distribute all ingredients and create a uniform mixture.
- Shape Meatballs: Roll the mixture into 1-inch diameter meatballs and arrange them spaced out on a parchment-lined baking sheet to prevent sticking and promote even cooking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are golden brown and fully cooked through.
- Make the Sauce: While the meatballs bake, combine ketchup, rice vinegar, brown sugar, and soy sauce in a medium saucepan. Heat over medium, stirring occasionally to dissolve sugar and blend flavors.
- Thicken Sauce: Stir in the cornstarch slurry and continue cooking for 1-2 minutes until the sauce has thickened to a glossy consistency.
- Combine Meatballs and Sauce: Add the baked meatballs to the saucepan and toss gently to coat them evenly in the sweet and sour sauce.
- Simmer: Allow the meatballs to simmer in the sauce for 5 minutes to meld the flavors together and heat through completely.
- Serve: Serve the sweet and sour meatballs as an appetizer or over steamed rice or noodles for a hearty main course.
Notes
- Try substituting ground pork or a mix of beef and pork for a different flavor profile.
- For gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
- If preferred, pan-fry the meatballs in a little oil instead of baking.
- Adjust the sweetness or tanginess of the sauce by adding more sugar or vinegar to taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Chinese
