My family raves over these sweet and sour meatballs. They’re perfectly cooked and coated in a sweet, tangy, garlicky glaze. Multiple cooking options!
When I need a recipe that works as an appetizer, a party snack, AND a decadent main course, I break out my sweet and sour meatball recipe.
Why I love this recipe
- Versatile. I turn to this recipe when I need a foolproof weeknight dinner, but if you stick some skewers in the meatballs, it doubles as a passed appetizer.
- Use fresh or frozen meatballs. I prefer making meatballs, but if I’m in a pinch, I’ll toss frozen meatballs in the sauce, and they taste great.
- Multiple cooking options. Our preferred method is the stove top (so you get a thicker, caramelized exterior), but I also tested the oven and crockpot for convenience.
- Quick. I’m talking 30 minutes–that fast!
- That sauce! Everyone will be begging you for the sauce recipe (same with my firecracker meatballs!).
Key ingredients
- Ground beef. I typically use 80/20 ground beef, but I also like using a mix of ground beef and ground pork. Avoid lean ground beef, as we need the meat to have some fat so it stays juicy.
- Bread crumbs. Any regular breadcrumbs will do, but I like to use Italian-flavored ones because they work so well with the sauce.
- Onion. For flavor. Personally, I find grating the onion adds some depth of flavor compared to mincing or chopping them up.
- Egg. To bind everything together.
- Salt and pepper. To taste.
- Italian seasoning. For flavor.
- Oil. To sauté.
For the sweet and sour sauce:
- Oil. To sauté the aromatics. Any neutral oil works.
- Garlic. For a smooth sauce, I prefer using minced garlic, but it can be substituted with 1 teaspoon of garlic powder.
- Water. To make the sauce. If I have chicken stock on hand, I’ll use it for more flavor.
- Vinegar. For the acidity. White vinegar is best, but apple cider vinegar will also work. If you don’t have either on hand, use lemon juice.
- Sweet chili sauce. This slightly spicy and sweet sauce is my favorite. Buy any Asian sweet chili sauce from the grocery store.
- Light brown sugar. It adds a lovely color and the necessary sweetness to the recipe.
- Salt. To taste.
- Cornstarch. To thicken the sauce.
How to make sweet and sour meatballs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the meatballs. Combine the beef, breadcrumbs, onion, egg, and seasonings in a large bowl. Shape into small meatballs.
Step 2- Cook. Cook the meatballs in a well-oiled skillet until browned on all sides. Set aside.
Step 3- Make the sauce. Clean the pan, add oil, and sauté garlic. Add water, vinegar, chili sauce, sugar, and salt. Simmer briefly.
Step 4- Finish the sauce. Make a cornstarch slurry and pour it into the sauce. Simmer until thickened.
Step 5- Assemble. Add the meatballs to the skillet, whisk to coat, and serve.
Arman’s recipe tips
- Short on time? Make the sauce up to a week in advance and use frozen, pre-cooked meatballs.
- Chill the meat mixture. While optional, chilling the mixture helps it bind better and makes it easier to handle.
- Keep the meatballs warm. If I’m making these for a get-together, I’ll cook them, transfer them to a baking dish, and keep them warm in the oven on its lowest setting.
- Serve over basmati rice so it soaks up the remaining sauce.
Frequently asked questions
How many meatballs does this recipe make?
Depending on the size of the rolled meatballs, this recipe will make 12-15 meatballs.
Sweet and Sour Meatballs
5 from 14 votes
My sweet and sour meatballs are bursting with sweet, hot, sour, and garlicky flavors! It’s perfect for a quick and easy dinner that tastes like takeout.
Servings:
Prep:5minutes mins
Cook:20minutes mins
Total:25minutes mins
Ingredients 1x2x3x
- ▢1 pound ground beef
- ▢1 cup breadcrumbs
- ▢1 small onion grated
- ▢1 large egg
- ▢1/2 teaspoon salt
- ▢1/2 teaspoon pepper
- ▢1 teaspoon Italian seasoning
- ▢1 teaspoon olive oil
Sweet and sour sauce
- ▢1 teaspoon olive oil
- ▢1 clove garlic minced
- ▢2/3 cup + 2 tablespoons water divided
- ▢1/3 cup vinegar
- ▢1 tablespoon sweet chili sauce optional
- ▢1/3 cup light brown sugar
- ▢1/4 teaspoon salt
- ▢1 tablespoon cornstarch
Instructions
- In a large mixing bowl, combine the beef, bread crumbs, grated onion, egg, salt, pepper, and Italian seasoning and mix well.
- Using your hands, shape them into small meatballs, around 1 1/2 inches wide.
- Add oil to a large skillet and place over medium heat. Cook the meatballs until evenly browned on all sides. Remove the meatballs from the pan.
- Wipe the skillet, add oil, and place back over medium heat. Once hot, add the garlic and cook until fragrant. Add 2/3 cups of the water, vinegar, sweet chili sauce, sugar, and salt and allow everything to simmer for 5 minutes.
- Mix the cornstarch with the remaining two tablespoons of water to create a slurry. Add it to the skillet and stir well. Continue simmering everything until it thickens.
- Add the meatballs back into the skillet and gently mix until completely coated in the sweet and sour sauce.
Notes
Oven method. Bake the shaped meatballs on a baking sheet lined with parchment paper at 375F/190C for 20-30 minutes until set. They can also be air-fried in batches for 12-14 minutes.
Slow cooker method. Combine meatballs with a sauce in the crockpot. Cook on low for 4-6 hours until the meatballs are cooked through and the sauce has thickened.
TO STORE: Refrigerate the leftovers in an airtight container for up to 3 days.
TO FREEZE: Freeze the leftover meatballs in freezer-safe containers for 4-5 months. Allow the frozen meatballs to thaw in the refrigerator.
TO REHEAT: Reheat in the microwave in 30-second intervals until warm or in a skillet over medium heat.
Variations
- Add veggies. Sauté sliced peppers and onions before building the sauce for added texture.
- Prefer zero spiciness? Swap the chili sauce for ketchup or grape jelly.
- Swap the sugar for pineapple. For a fun, more layered flavor, skip the sugar and add canned pineapple juice plus pineapple chunks.
- Swap protein. Use ground chicken, ground turkey, or even vegan plant-based meat. Garnish with green onions or fresh parsley for color.
Nutrition
Serving: 1servingCalories: 328kcalCarbohydrates: 26gProtein: 30gFat: 10gSodium: 773mgPotassium: 501mgFiber: 2gSugar: 5gVitamin A: 78IUVitamin C: 2mgCalcium: 84mgIron: 5mgNET CARBS: 24g
