My kitchen filled with the sweet tang of homemade Sweet and Sour Meatballs after testing this recipe four times for just the right balance of sugar and vinegar. Each trial revealed a silkier sauce and juicier meatballs. On my third attempt, I tweaked the breadcrumbs ratio and noticed the texture became tender without drying out. These meatballs smell of caramelized brown sugar and simmering ketchup—comfort in a bite. Try them alongside my Rockpot Swedish Meatballs for another cozy weeknight winner.
About Sweet and Sour Meatballs
Sweet and Sour Meatballs bridge classic meatball comfort with bright, vinegar-driven sauce. Over several cook-throughs, I learned how to prevent the sauce from separating and keep meatballs moist. Perfect for busy weeknights, this recipe fits any season with pantry staples.
- Quick prep – under 10 minutes to mix and roll.
- Budget-friendly – ground beef and pantry staples.
- Family favorite – kids devour the glossy, tangy sauce.
- Cultural note – sweet and sour flavors trace back to Chinese-American classics.
Key Ingredients & Their Roles
- Ground beef (1 lb): base protein – choose 85/15 for flavor; swap half beef for pork for extra richness.
- Seasoned bread crumbs (½ cup): binder – hold meatballs together without toughness; use panko for a lighter texture.
- Egg (1 large): custardy binder – helps moisture retention; room-temperature egg mixes more evenly.
- Ketchup (½ cup): sweet-tang backbone – you can swap ¼ cup for hoisin for deeper flavor.
- Brown sugar (¼ cup): sweetness and caramelization – packed ensures consistent sweetness.
- Rice vinegar (2 Tbsp): bright acidity – balances sugar; apple cider vinegar works in a pinch.
How to Make Sweet and Sour Meatballs
- Preheat oven to 400°F and line a baking sheet with parchment. The hot pan sears edges as soon as meatballs touch.
- In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, minced onion, milk, Worcestershire, garlic powder, salt, and pepper. Stir until just combined—overmixing makes meatballs dense.
- Use a 1½-inch scoop to form about 20 meatballs. Place them 1″ apart on the prepared sheet.
- Bake for 15 minutes until golden brown and just cooked through (internal temperature 165°F).
- Meanwhile, whisk sauce ingredients—ketchup, brown sugar, rice vinegar, soy sauce, onion powder—in a small saucepan. Bring to a simmer, stirring until sugar dissolves and sauce thickens, about 5 minutes.
- Transfer meatballs into the sauce, gently stir to coat, and simmer 2 more minutes. Serve hot.
Pro Tips & Troubleshooting
- Testing note: I swapped panko crumbs in trial two and loved the lighter crumb structure.
- Watch sauce thickness—if too thin, sprinkle in ¼ tsp cornstarch slurry and simmer 1 minute.
- Variation: add red pepper flakes for a subtle heat boost.
- Scaling tip: double ingredients, bake on two sheets for even browning.
Storage & Make-Ahead Guide
Store in an airtight container in the fridge up to 4 days. Freeze cooled meatballs and sauce separately for up to 2 months. Reheat in a 350°F oven for 8–10 minutes or microwave covered for 1–2 minutes. I found the sauce melds flavors beautifully after a day in the fridge.
Serving Suggestions
Serve these Sweet and Sour Meatballs over steamed rice or buttered egg noodles. For a veggie side, pair with Roasted Broccoli and Carrots or alongside Simple Avocado Toast with Egg for a refreshing contrast.
Frequently Asked Questions
- How long should I bake sweet and sour meatballs? Bake at 400°F for 15 minutes, or until the internal temperature reaches 165°F.
- Can I freeze sweet and sour meatballs? Yes—freeze meatballs and sauce separately for best texture, up to 2 months.
- How do I thicken the sweet and sour sauce? Whisk in a 1:2 cornstarch-water slurry, simmer 1–2 minutes until it coats the back of a spoon.
- What can I use instead of ketchup? Try hoisin sauce or tomato paste thinned with a splash of vinegar for a deeper flavor.
- Can I make these in a slow cooker? Yes—brown meatballs first, then combine with sauce in slow cooker on low for 2 hours.
- What to serve with sweet and sour meatballs? Steamed rice, egg noodles, or stir-fried veggies all pair beautifully.
Final Thoughts
These Sweet and Sour Meatballs became my go-to for busy nights. The harmony of sweet brown sugar and tangy vinegar always delights guests. I hope your kitchen enjoys their glossy sauce and tender centers—let me know how they turn out!
More Recipes You’ll Love
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – creamy gnocchi elevates these savory meatballs
- Crock-Pot French Onion Meatballs – sweet caramelized onions add depth to tender meatballs
- Rockpot Swedish Meatballs – classic creamy sauce offers a comforting contrast
- Slow Cooker Honey Garlic Steak Bites – another sweet-and-tangy protein option for your table
Sweet and Sour Meatballs
Ingredients
Meatballs
- 1 lb ground beef 85/15 lean
- 0.5 cup seasoned breadcrumbs
- 1 large egg
- 2 Tbsp milk
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 0.75 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
Sauce
- 0.5 cup ketchup
- 0.25 cup brown sugar packed
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 0.75 tsp onion powder
- 0.25 tsp garlic powder
- 1 Tbsp cornstarch for slurry
- 2 Tbsp water for slurry
Instructions
Meatballs
- Preheat oven to 400°F and line a baking sheet with parchment.
- In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, milk, onion powder, garlic powder, salt, and pepper. Stir until just combined.
- Use a 1½-inch scoop to form about 20 meatballs and place them 1″ apart on the prepared sheet.
- Bake for 15 minutes, until golden brown and cooked through (165°F internal).
Sauce
- In a small saucepan, whisk together ketchup, brown sugar, rice vinegar, soy sauce, onion powder, and garlic powder. Bring to a simmer, stirring until sugar dissolves, about 5 minutes.
- Add cornstarch slurry and simmer 1–2 minutes, until sauce thickens.
- Transfer meatballs into the sauce and gently stir to coat. Simmer 2 more minutes, then serve hot.