Name: Sweet and Sour Meatballs Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds lean ground beef; ½ cup sweet yellow onion, finely diced; ½ cup plain breadcrumbs; ½ cup whole milk; 2 large eggs, slightly beaten; 1½ teaspoons kosher salt; ½ teaspoon fresh cracked black pepper; 20 ounces pineapple chunks, separate the pineapple chunks and reserve the juice; ¾ cup BBQ sauce, your favorite brand; ½ cup sweet chili sauce; ½ cup light brown sugar, packed; 3 tablespoons apple cider vinegar; 2 teaspoons soy sauce; 2 tablespoons cornstarch

Jump to Recipe· 3.8 from 7 reviews

I absolutely love sharing this Sweet and Sour Meatballs Recipe with friends and family because it hits all the right notes for me. The tender, juicy meatballs coated in a glossy, tangy-sweet sauce make every bite an irresistible flavor explosion. It’s a comforting dish that feels both homey and a little exotic, and I find it’s just perfect when I want something satisfying without too much fuss in the kitchen.

Why You’ll Love This Sweet and Sour Meatballs Recipe

One of the first things that hooked me on this Sweet and Sour Meatballs Recipe is the beautiful balance of flavors. The sauce delivers a fantastic blend of sweet pineapple and brown sugar, balanced by the tang of apple cider vinegar and the subtle kick from sweet chili sauce. It’s that classic sweet and sour combination, but with a depth that makes it super special. Plus, the meatballs themselves stay tender and juicy after baking, soaking up just enough of that flavorful sauce without losing their texture.

Another reason I keep coming back to this recipe is how easy it is to put together. The ingredients are simple, mostly pantry staples, and the process is straightforward — no frying, just mixing and baking. I love that I can make these meatballs in one dish, which means less cleanup and more time to enjoy the meal with guests or family. It’s an impressive dish that’s perfect for weeknight dinners but also shines at potlucks, family gatherings, or casual dinner parties when you want to offer something a little different yet crowd-pleasing.

Ingredients You’ll Need

The image shows a white bowl filled with a thick stew containing round meatballs and soft tofu pieces. The stew is rich with a reddish-brown broth that looks slightly oily and shiny. There are scattered pieces of bright red bell pepper throughout the stew. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

To create the magic of this Sweet and Sour Meatballs Recipe, you only need a handful of ingredients. Each plays an essential role in delivering that perfect texture, bright flavor, or vibrant color that makes the dish so memorable.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Lean ground beef: Provides the juicy and tender base for the meatballs.
Sweet yellow onion: Adds subtle sweetness and moisture to the meatballs.
Plain breadcrumbs: Help bind the mixture and keep the texture light.
Whole milk: Keeps the meatballs moist as they bake.
Eggs: Act as a binder to hold the meatballs together perfectly.
Kosher salt: Enhances all the flavors in the dish.
Fresh cracked black pepper: Adds a mild spice and depth.
Pineapple chunks: Brings sweet fruitiness and a little tang that’s essential in sweet and sour dishes.
BBQ sauce: Adds smoky sweetness to the sauce, complementing the tangy flavors.
Sweet chili sauce: Provides a gentle heat and additional sweetness for balance.
Light brown sugar: Packs in warmth and depth to the sauce.
Apple cider vinegar: Offers the necessary tang that brightens the sauce beautifully.
Soy sauce: Adds umami and saltiness, rounding out the sauce’s flavor.
Cornstarch: Thickens the sauce to a lovely glaze consistency over the meatballs.

Directions

Step 1: Preheat your oven to 375°F. Lightly spray a 9×13 inch baking dish with nonstick spray and set it aside – this will be our one-pan wonder.

Step 2: In a large mixing bowl, combine the lean ground beef, finely diced sweet yellow onion, plain breadcrumbs, whole milk, slightly beaten eggs, kosher salt, and freshly cracked black pepper. Mix everything together until just combined – it’s best to avoid overworking the mixture so the meatballs stay tender.

Step 3: Use a 1½-tablespoon scoop or spoon to portion out the meatball mixture. Roll each portion gently between your palms to form smooth, uniform meatballs. Place them carefully in the prepared baking dish, making sure they sit snugly but with a little space around each.

Step 4: In a separate medium bowl, whisk together the pineapple juice reserved from the chunks, your favorite BBQ sauce, sweet chili sauce, packed light brown sugar, apple cider vinegar, soy sauce, and cornstarch. This mixture will become the luscious sweet and sour sauce that coats our meatballs.

Step 5: Evenly distribute the pineapple chunks over the raw meatballs, then pour the sauce all over, making sure the meatballs are well covered.

Step 6: Bake the dish uncovered in the preheated oven for 45 minutes. As it bakes, the sauce will thicken and bubble, and the meatballs will cook through and become tender.

Step 7: Once done, serve the meatballs hot, ideally over a bed of steamed white rice or jasmine rice to soak up all those lovely juices.

Servings and Timing

This recipe makes about 38 meatballs, which can comfortably serve 6 to 8 people, depending on portion size. The prep time is roughly 15 minutes – mostly mixing and shaping the meatballs. Then, you’ll need 45 minutes for baking, bringing the total time to about 1 hour. There’s no additional resting time needed, so you can serve them straight from the oven for the best warmth and flavor.

How to Serve This Sweet and Sour Meatballs Recipe

The image shows a white bowl filled with several brown meatballs arranged around bright orange chunks of cooked sweet potatoes that are placed in the center. The meatballs have a shiny, slightly glazed look, and the sweet potatoes appear soft and moist. Small green herb pieces are sprinkled on top, adding a fresh touch. A silver spoon is standing upright inside the bowl, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve these sweet and sour meatballs, I love placing them atop a fluffy bed of jasmine or plain steamed white rice to perfectly balance the richness and tang of the sauce. The rice soaks up every drop of the sweet and sour glaze, making each bite irresistible. For something a bit more colorful, sautéed or steamed green beans, snap peas, or broccoli add a fresh crunch that pairs beautifully with the tender meat.

To add a fresh touch, I often sprinkle chopped green onions and toasted sesame seeds over the dish just before serving. It adds a pop of color and a tempting crunch that elevates the presentation. For a casual gathering, these meatballs work wonderfully served in small bowls with toothpicks as an appetizer or party snack, making them easy to enjoy while mingling.

When it comes to drinks, I like pairing the meal with a crisp white wine such as a Riesling or a light, fruity rosé. For non-alcoholic options, a chilled sparkling water with lime or a lightly sweetened iced tea complements the tangy sauce wonderfully. These meatballs are ideal for weeknight dinners, family get-togethers, or even holiday spreads where you want something that’s both comforting and festive. Serve them warm right out of the oven for the best experience.

Variations

I love customizing this Sweet and Sour Meatballs Recipe based on what’s available or my mood. If you want to make it gluten-free, swapping regular breadcrumbs for gluten-free ones or using crushed rice crackers works beautifully without compromising texture. For a twist on protein, ground turkey or chicken also make deliciously tender meatballs with a slightly lighter flavor.

To turn this recipe vegan or vegetarian, I recommend trying plant-based ground “meat” alternatives or using a mixture of cooked lentils and mushrooms to replicate the texture. Just be sure to adjust seasoning and binders accordingly with flax eggs or chickpea flour. Flavour-wise, you can play with the sauce by adding fresh grated ginger or garlic for a punchier note or swapping BBQ sauce for hoisin sauce for a more traditional Chinese-inspired flavor.

If you prefer a stovetop or slow cooker method, these meatballs are easy to adapt. Brown the meatballs quickly in a skillet until golden, then let them simmer gently in the sweet and sour sauce on low heat until fully cooked. Alternatively, place everything in a slow cooker and let it cook on low for about 3 to 4 hours, which results in ultra-tender meat with infused flavors.

Storage and Reheating

Storing Leftovers

Leftover sweet and sour meatballs store well in an airtight container in the refrigerator for up to 3 to 4 days. I recommend using glass containers if possible because they hold the sauce’s flavor better and are easy to reheat straight from the fridge. Keeping the meatballs covered with sauce helps prevent them from drying out.

Freezing

This recipe freezes wonderfully, which makes it a great option for meal prep. After baking, allow the meatballs to cool completely, then transfer them to a freezer-safe container or zip-top bag. I like to portion them out so I can defrost just what I need. Frozen sweet and sour meatballs will keep for up to 2 months. Label your container with the date so you always know when to use them.

Reheating

When reheating, I find the best way is to warm them gently on the stovetop over low heat, covered, so the sauce doesn’t reduce too much and the meatballs stay moist. You can also microwave them in short bursts, stirring occasionally to heat evenly. Avoid reheating at too high a temperature or for too long, as this can make the meatballs dry and tough. Adding a splash of water or a little extra pineapple juice before reheating helps keep that luscious sauce consistency.

FAQs

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and sauce separately or even fully bake the dish a day ahead. Just store it covered in the fridge and gently reheat when ready to serve. Making them ahead makes weeknight dinners a breeze.

What can I substitute for breadcrumbs?

If you don’t have breadcrumbs on hand, crushed crackers, oatmeal, or even cooked rice can work as binders. Just be sure to use an ingredient that absorbs moisture and helps hold your meatballs together without making them too dense.

Is it possible to bake the meatballs without sauce first?

Yes! You can bake or pan-fry the meatballs separately and then toss them in the sweet and sour sauce on the stove. This method gives you more control over the meatball texture and can create a slightly crisper exterior.

How can I make the sauce less sweet?

If you prefer a less sweet sauce, reduce the brown sugar and sweet chili sauce slightly, or add a bit more apple cider vinegar to increase the tang. Balancing the sauce to your taste is easy and encourages you to tailor the dish perfectly.

Can I use frozen pineapple chunks?

Definitely! Frozen pineapple chunks work just as well as fresh, and the juices can even intensify the flavor. Just thaw and drain a bit before adding them to avoid excess liquid in the sauce.

Conclusion

I truly hope you give this Sweet and Sour Meatballs Recipe a try soon. It’s one of those dishes that feels special but is incredibly easy to prepare, with a fantastic mix of flavors that always delights everyone around the table. Making and sharing these meatballs has become one of my favorite ways to bring a little joy and comfort to everyday meals. Trust me, once you try them, this recipe might just become a go-to for your kitchen too!