Sweet And Sour Meatballs Recipe

These perfectly tangy Sweet and Sour Meatballs are a classic comfort food that is a guaranteed hit with the whole family. This simple and delicious recipe is made with juicy ground beef meatballs and a rich, sticky sauce featuring brown sugar, vinegar, soy sauce, and ketchup, all simmered with sweet pineapple and crisp bell peppers. The result is a savory, juicy, and addictive dish perfect for a quick weeknight dinner or as a crowd-pleasing party appetizer.

Sweet and Sour Meatballs Ingredients

For the Meatballs:

• 1 pound lean ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

For the Sweet and Sour Sauce:

• 1/2 cup chicken or beef broth
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 (8-ounce) can pineapple chunks, drained (reserve juice)
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped

How To Make Sweet and Sour Meatballs

1. Prepare the meatballs: In a large bowl, gently combine the ground beef, panko breadcrumbs, egg, diced onion, minced garlic, salt, and pepper. Use your hands to mix everything until just combined, being careful not to overmix, which can make the meatballs tough. Form the mixture into 1-inch meatballs.
2. Brown the meatballs: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if necessary, and brown on all sides. The meatballs do not need to be cooked through at this stage. Transfer the browned meatballs to a plate and set them aside.
3. Create the sauce base: In a separate bowl, whisk together the chicken broth, brown sugar, apple cider vinegar, ketchup, and soy sauce. In a small separate bowl, dissolve the cornstarch in 2 tablespoons of the reserved pineapple juice to create a slurry.
4. Simmer the sauce: To the same skillet you used for the meatballs, add the chopped red and green bell peppers. Sauté for 2-3 minutes until they begin to soften. Pour in the sauce mixture and stir to scrape up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
5. Thicken and combine: Slowly whisk the cornstarch slurry into the simmering sauce. Stir constantly until the sauce has thickened to your desired consistency. Add the pineapple chunks and the browned meatballs to the skillet. Stir gently to coat everything in the sauce.
6. Serve warm: Reduce the heat to low, cover the skillet, and let everything simmer for 10-15 minutes, allowing the flavors to meld and the meatballs to cook through completely. Serve warm.

Recipe Tips

• Don’t overmix the meat: Overmixing the ground beef and other ingredients can lead to tough, dense meatballs. Mix just enough until everything is combined and then stop.
• Browning adds flavor: While you don’t need to cook the meatballs all the way through during the browning step, this step is crucial for developing a deep, savory flavor. The browned bits left in the pan will add richness to the final sauce.
• Adjust the sauce consistency: The cornstarch slurry is what thickens the sauce. For a thicker sauce, you can add a little more cornstarch dissolved in water. If it gets too thick, you can thin it out with a splash of extra broth.
• Make it in the slow cooker: To make this a slow cooker meal, simply combine all the sauce ingredients (except the cornstarch slurry) and the browned meatballs, bell peppers, and pineapple in the slow cooker. Cook on low for 3-4 hours or on high for 2 hours. In the last 15 minutes, stir in the cornstarch slurry to thicken the sauce.

What To Serve With These Meatballs

These sweet and sour meatballs are incredibly versatile and can be served in many ways. For a complete main meal, serve them hot over a bed of fluffy steamed white or brown rice to soak up the delicious sauce. They also pair well with stir-fried vegetables like bok choy or snap peas, or a side of roasted broccoli or steamed green beans. If you’re serving them as a party appetizer, simply keep them warm in a slow cooker and serve with toothpicks.

How To Store Sweet and Sour Meatball Leftovers

• Refrigerate: Store leftover sweet and sour meatballs in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and may even taste better the next day. Reheat gently in a saucepan or microwave.
• Freeze: Cooked and cooled meatballs can be frozen in an airtight container or freezer bag for up to 3 months. To freeze, lay the meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container to prevent them from clumping together. Thaw in the refrigerator overnight before reheating.

Sweet and Sour Meatballs Nutrition Facts

• Calories: 380 kcal
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 580mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 25g

Frequently Asked Questions

• Can I use ground turkey or chicken? Yes, you can substitute ground turkey or chicken for the ground beef. Because these meats are leaner, the meatballs may be slightly less juicy, so be careful not to overcook them. The flavor of the sauce will pair very well with them.
• What if I don’t have all the sauce ingredients? The sauce is based on a classic sweet and sour formula, but you can be flexible. If you don’t have apple cider vinegar, use white vinegar or rice vinegar. The ketchup provides both sweetness and tang, so it’s a key component. You can also adjust the brown sugar to your taste.
• Can I bake the meatballs instead of browning them? Yes, you can. To bake, arrange the meatballs on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through. Add the baked meatballs directly to the simmering sauce to finish the dish.

Try More Recipes:

• Sweet Pepper Poppers Recipe
• Sweet Potato Fries Recipe
• Sweet Potato Rolls Recipe