Description
Sweet and Sour Meatballs are tender beef meatballs coated in a tangy, glossy sauce made with ketchup, brown sugar, vinegar, and soy sauce. Perfect for weeknight dinners or entertaining guests.
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)
Instructions
- Combine ground beef, breadcrumbs, egg, garlic, onion, salt, and pepper in a large bowl and mix until just combined.
- Form the mixture into 20–24 small meatballs.
- Heat oil in a large skillet over medium heat and brown the meatballs on all sides. Do not cook through completely.
- In a medium saucepan, whisk together ketchup, brown sugar, vinegar, soy sauce, and pineapple juice. Bring to a simmer.
- Add the browned meatballs to the sauce and simmer over low heat for 15–20 minutes, until fully cooked.
- Mix cornstarch with water and stir into the sauce to thicken.
- Serve hot over rice or with stir-fried vegetables.
Notes
- Use ground chicken or turkey for a lighter version.
- Bell peppers or pineapple chunks can be added to the sauce for extra texture and flavor.
- To bake instead of fry, cook meatballs at 400°F (200°C) for 18–20 minutes.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 22g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg
