Name: Sweet and Sour Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 lb (450 g) ground beef; ½ cup breadcrumbs; 1 large egg; 2 cloves garlic, minced; ¼ cup onion, finely chopped; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons vegetable oil (for frying); ½ cup ketchup; ½ cup brown sugar; ⅓ cup white vinegar or apple cider vinegar; 2 tablespoons soy sauce; ⅓ cup pineapple juice (optional, but recommended); 1 tablespoon cornstarch; 2 tablespoons water (for mixing with cornstarch)

Sweet and Sour Meatballs are a comforting, flavor-packed dish featuring tender meatballs coated in a tangy, glossy sauce. I love how the sweet and sour flavors come together so perfectly—it’s the kind of recipe that disappears fast at dinner time.

Why You’ll Love This Recipe

I like how simple this recipe is, yet it feels special every time I make it. The meatballs come out juicy and tender, and the sauce is a perfect balance of sweet and tangy. It’s versatile enough for both weeknight meals and entertaining guests. I can serve it over rice or as a standalone dish, and the leftovers are just as tasty the next day.

ingredients

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

For the meatballs:

1 lb (450 g) ground beef
½ cup breadcrumbs
1 large egg
2 cloves garlic, minced
¼ cup onion, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil (for frying)

For the sweet and sour sauce:

½ cup ketchup
½ cup brown sugar
⅓ cup white vinegar or apple cider vinegar
2 tablespoons soy sauce
⅓ cup pineapple juice (optional, but recommended)
1 tablespoon cornstarch
2 tablespoons water (for mixing with cornstarch)

directions

I combine the ground beef, breadcrumbs, egg, garlic, onion, salt, and pepper in a large bowl. I mix just until everything is combined, avoiding overmixing so the meatballs stay tender.
I form the mixture into about 20–24 small meatballs, rolling them evenly.
In a large skillet, I heat the oil over medium heat and brown the meatballs on all sides. I don’t cook them all the way through at this stage—just enough to get a nice golden crust.
While they brown, I whisk together the ketchup, brown sugar, vinegar, soy sauce, and pineapple juice in a medium saucepan. I bring it to a simmer.
Once the meatballs are browned, I add them to the sauce and simmer over low heat for 15–20 minutes, until they’re cooked through.
To thicken the sauce, I stir together the cornstarch and water, then pour it into the pan. I stir gently until the sauce thickens and clings to the meatballs.
I serve them hot over rice or with stir-fried vegetables.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prepare and 25 minutes to cook, so everything is ready in around 40 minutes.

Variations

Sometimes I swap the ground beef for ground chicken or turkey to make a lighter version. I like adding diced bell peppers or pineapple chunks into the sauce for extra texture and sweetness. If I want to bake instead of fry, I place the meatballs on a baking sheet and bake at 400°F (200°C) for 18–20 minutes before adding them to the sauce.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the stovetop or microwave until heated through. For freezing, I let the meatballs cool completely and freeze them in a container or freezer bag for up to 3 months. I thaw them overnight in the fridge and then reheat as usual.

FAQs

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F (200°C) for about 18–20 minutes. It’s a great hands-off option that still gives a nice texture.

What can I use instead of pineapple juice?

If I don’t have pineapple juice, I use a little extra brown sugar and a splash of orange juice or water. It still turns out delicious.

Can I make the meatballs ahead of time?

Definitely. I make and shape the meatballs a day ahead and store them in the fridge. When I’m ready, I cook them fresh and simmer in the sauce.

What should I serve these meatballs with?

I usually serve them over white rice, jasmine rice, or even noodles. They also pair well with roasted or steamed vegetables.

How do I make this gluten-free?

To make it gluten-free, I use gluten-free breadcrumbs and a gluten-free soy sauce or tamari. Everything else stays the same.

Conclusion

These Sweet and Sour Meatballs are one of my favorite comfort meals—easy, flavorful, and so satisfying. Whether I’m serving them for dinner or making a big batch for later, they always hit the spot. They’re simple to adapt, freezer-friendly, and perfect for sharing with family or friends.