Here’s a classic Sweet and Sour Meatballs recipe—tangy, flavorful, and perfect over rice or noodles.
Ingredients (Serves 4–6)
For the Meatballs
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- Salt and black pepper, to taste
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/2 cup pineapple juice (from canned pineapple or fresh)
- 1/4 cup rice vinegar or apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1/2 cup pineapple chunks (optional)
- 1/2 cup bell pepper, diced (optional)
Instructions
1. Make the meatballs
- Preheat oven to 400°F (200°C).
- In a bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, and pepper.
- Form into 1–1.5 inch meatballs and place on a greased baking sheet.
- Bake 15–20 minutes, until cooked through and lightly browned.
2. Prepare the sauce
- In a saucepan over medium heat, combine ketchup, pineapple juice, vinegar, brown sugar, and soy sauce.
- Bring to a simmer and cook 3–5 minutes.
- Optional: stir in cornstarch slurry to thicken.
- Add pineapple chunks and bell peppers, cook 2–3 more minutes until slightly tender.
3. Combine
- Add baked meatballs to the sauce, gently stir to coat.
- Simmer 5 minutes so meatballs absorb some of the sauce flavor.
4. Serve
- Serve over steamed rice, noodles, or alongside roasted vegetables.
💡 Tips
- For extra tenderness, soak breadcrumbs in milk for a few minutes before mixing.
- Meatballs can also be pan-fried or cooked in a slow cooker with the sauce for a hands-off method.
- Adjust sweetness or tanginess by adding more sugar or vinegar to taste.
If you want, I can give a slow-cooker sweet and sour meatballs recipe that’s completely hands-off and keeps the meatballs tender while thickening the sauce perfectly.
Do you want me to provide that version?
