Here’s a tasty and easy recipe for Sweet and Sour Meatballs, perfect as an appetizer, main dish, or served over rice.
Ingredients (serves 4)
For the Meatballs:
- 1 lb (450 g) ground beef or pork (or a mix)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder (optional)
For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar (or white vinegar)
- 1/4 cup brown sugar or honey
- 1 tbsp soy sauce
- 1/2 cup pineapple juice (optional, for extra sweetness)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Optional Add-ins:
- Pineapple chunks
- Bell pepper, diced
- Green onions, sliced
Instructions
- Preheat oven to 400°F (200°C) if baking meatballs, or heat a skillet for frying.
- Make the meatballs:
- In a large bowl, mix ground meat, breadcrumbs, milk, egg, garlic, salt, pepper, and onion powder until just combined.
- Form into 1–1.5 inch meatballs.
- Cook the meatballs:
- Baking: Place on a greased or lined baking sheet and bake for 15–20 minutes, until cooked through.
- Pan-frying: Heat 1–2 tbsp oil in a skillet over medium heat and brown meatballs on all sides until cooked through.
- Make the sauce:
- In a small saucepan, combine ketchup, vinegar, brown sugar, soy sauce, and pineapple juice.
- Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens.
- Combine meatballs and sauce:
- Add cooked meatballs to the sauce and stir gently to coat.
- Simmer 2–3 minutes to let the flavors meld.
- Serve:
- Serve over steamed rice, noodles, or with a side of stir-fried vegetables.
- Garnish with pineapple chunks, bell peppers, or green onions if desired.
Tips:
- For extra tenderness, you can soak the breadcrumbs in milk for 5 minutes before mixing with meat.
- If you like a tangier sauce, add a little extra vinegar or a squeeze of lemon.
- Meatballs can also be made ahead of time and frozen—just heat them in the sauce before serving.
I can also give you a quick stovetop 20-minute version that skips baking and uses a single pan—super fast for weeknight dinners. Do you want that version?
