Sweet and Sour Meatballs

Why You’ll Love This Recipe

I like how this recipe transforms simple pantry staples into something truly delicious. The meatballs are easy to mix and cook, and the sauce—made with brown sugar, ketchup, vinegar, and soy sauce—comes together in minutes. It thickens beautifully and clings to every meatball, making them sticky, savory, and just a little sweet. It’s a great make-ahead option, and it works just as well for weeknight dinners as it does for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:
1 lb ground beef
1 cup dry bread crumbs
1 small onion, finely chopped
1 large egg
Salt and pepper, to taste

For the Sweet and Sour Sauce:
1 cup brown sugar
1 cup water
½ cup ketchup
½ cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons cornstarch

Directions

Prepare the Meatballs

1. In a large bowl, I mix together the ground beef, bread crumbs, onion, egg, salt, and pepper. I’m careful not to overmix—just enough to combine.

2. I roll the mixture into 1½-inch meatballs and place them on a tray.

3. I heat a large nonstick skillet over medium heat, then add the meatballs in a single layer. I cook them for about 10–12 minutes, turning occasionally until they’re browned on all sides and cooked through. If needed, I drain any excess grease.

Make the Sweet and Sour Sauce

4. In a bowl, I whisk together the brown sugar, water, ketchup, apple cider vinegar, soy sauce, and cornstarch until smooth.

5. I pour the sauce over the cooked meatballs in the skillet and stir gently to coat.

6. I reduce the heat to low and simmer for about 3–5 minutes, until the sauce thickens and evenly coats the meatballs.

Serve

7. I serve the meatballs hot, usually over a bed of steamed white rice or egg noodles. For extra flair, I like to sprinkle on some chopped green onions or sesame seeds just before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• I sometimes swap the ground beef for ground turkey or chicken for a leaner option.

• For extra flavor, I add a pinch of garlic powder or ginger to the meatball mixture or the sauce.

• If I’m making these for a party, I keep them warm in a slow cooker on low heat—perfect for grazing.

• A chopped bell pepper added to the skillet during the final simmer adds color and crunch.

• For a spicy twist, I stir in a tablespoon of sriracha or chili garlic sauce to the sweet and sour mixture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them on the stovetop over low heat or microwave individual portions. The sauce thickens a bit more after chilling, so I sometimes add a splash of water when reheating. These also freeze well—just freeze the cooked meatballs and sauce together in a freezer-safe container and thaw before reheating.

FAQs

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F for 18–20 minutes on a lined baking sheet. Then I add them to the skillet with the sauce to finish.

Can I make these ahead of time?

Absolutely. I make the meatballs and sauce a day in advance and reheat gently when I’m ready to serve. The flavor gets even better after sitting.

Do I need to use apple cider vinegar?

Apple cider vinegar gives great balance, but white vinegar works in a pinch. Rice vinegar can also be a good alternative for a milder tang.

Can I double the sauce?

Yes, I double the sauce often—especially if I’m serving these over rice and want extra to drizzle. It scales easily and still thickens beautifully.

What’s the best way to serve these at a party?

I keep them in a slow cooker on warm with toothpicks nearby for easy grabbing. A sprinkle of green onion and sesame seeds on top adds a great final touch.

Conclusion

These Sweet and Sour Meatballs are my go-to when I want something fast, comforting, and full of flavor. The meatballs are easy to make, the sauce is bold and balanced, and the whole dish is just as welcome on a dinner plate as it is at a holiday party. Once I started making them, they quickly became a regular in my meal rotation—and always a crowd-pleaser.

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