Sweet and sour meatballs are the perfect combination of tangy, sweet, and savoury flavours. Juicy, tender meatballs are coated in a rich, glossy sauce that’s both vibrant and comforting. This dish is incredibly versatile—it can be served as an appetizer, a main course with rice or noodles, or even as a party snack.
The sauce, made with a balance of vinegar, sugar, and tomato ketchup, brings out an irresistible taste that keeps you coming back for more. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to impress.
In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, salt, pepper, soy sauce, Worcestershire sauce, onion powder, and milk (if using). Use your hands or a spoon to mix everything until well combined. Don’t overmix, or the meatballs may become tough.
Roll the mixture into small, even-sized balls (about 1 inch in diameter). You should get about 20-24 meatballs. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.
Transfer to a plate and set aside. In a small bowl, mix ketchup, vinegar, brown sugar, soy sauce, and pineapple juice (or water). Stir until the sugar dissolves. In the same pan used for the meatballs, add a little more oil if needed. Sauté the chopped onions, red bell pepper, and green bell pepper for 2-3 minutes until slightly softened but still crisp.
Pour the sauce mixture into the pan and stir well. Let it simmer for 2-3 minutes until it starts to thicken. Stir in the cornstarch slurry (cornstarch mixed with water) and keep stirring until the sauce turns glossy and thick. This should take about 1-2 minutes.
Gently place the cooked meatballs into the sauce, making sure they are well coated. Let everything simmer for another 2-3 minutes so the flavours meld together. If using, add the diced pineapple and stir well. This adds a nice touch of sweetness and enhances the texture of the dish.
If needed, adjust the seasoning by adding a little more sugar for sweetness or vinegar for extra tanginess.
Expert Tips for Success;
Don’t Overmix the Meatball Mixture: Overworking the meat can make the meatballs tough. Mix just until combined.
Use Fresh Breadcrumbs for Softer Meatballs: If you want extra soft meatballs, use fresh breadcrumbs instead of dry ones.
Sear the Meatballs Well: Browning the meatballs before adding them to the sauce adds a deeper flavour.
Adjust Sauce Thickness: If the sauce is too thick, add a little more water or pineapple juice. If too thin, let it simmer longer or add a bit more cornstarch slurry.
Let the Meatballs Absorb the Sauce: Simmering for a few minutes in the end allows the meatballs to soak up the flavours.
Customization Ideas and Variations;
Protein Variations: Instead of beef or pork, try ground chicken, turkey, or even plant-based meat alternatives.
Vegetable Additions: Add carrots, snap peas, or zucchini for extra texture and nutrition.
Spicy Kick: For a spicy version, add red pepper flakes or a splash of hot sauce to the sweet and sour sauce.
Low-Carb Option: Skip the sugar and use a sugar-free sweetener or honey instead. Also, serve with cauliflower rice instead of regular rice.
Dairy-Free Option: Simply omit the milk in the meatball mixture—this won’t affect the flavour too much.
Serving Suggestions;
Sweet and sour meatballs pair well with a variety of side dishes. Here are some great options:
Steamed White Rice: The classic pairing that soaks up the flavorful sauce.
Fried Rice: For a more indulgent meal, serve the meatballs with homemade fried rice.
Noodles: Toss the meatballs with lo mein or egg noodles for an Asian-inspired meal.
Mashed Potatoes: The rich sauce complements creamy mashed potatoes beautifully.
Steamed Vegetables: Broccoli, green beans, or bok choy make excellent side choices.
Storage, Reheating, and Make-Ahead Tips;
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Meatballs (without sauce) can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the meatballs in a skillet over low heat, adding a splash of water if the sauce is too thick. Alternatively, microwave in short intervals, stirring in between.
Make-Ahead: You can prepare the meatballs in advance and refrigerate them for up to a day before cooking. The sauce can also be made ahead and stored separately.
Sweet and sour meatballs are a perfect balance of flavours, making them a favourite for all ages. Whether you’re making them for a casual dinner, a party appetizer, or a meal prep option, they are sure to satisf you. The juicy meatballs paired with the sticky, tangy sauce make every bite irresistible.
Give this recipe a try, and don’t be afraid to experiment with different flavours and ingredients. Enjoy this comforting, flavour-packed dish with your loved ones.
Ingredients;
For the Meatballs:
- 500g (1 lb) ground beef or pork (or a mix of both)
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1 tablespoon milk (optional, for extra tenderness)
- 2 tablespoons oil (for frying)
For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch (dissolved in 2 tablespoons water)
- 1/2 cup pineapple juice (or water)
- 1/2 cup diced pineapple (optional, but recommended)
- 1 small red bell pepper, cut into chunks
- 1 small green bell pepper, cut into chunks
- 1 small onion, cut into chunks
