Sweet and Sour Meatballs

Meatballs in a tangy sweet and sour sauce — this dish is one of those comforting meals I always come back to. It’s got the perfect balance of sweetness and tanginess, and those juicy meatballs are irresistible. I usually serve it over steamed rice, and it's always a hit whether I’m cooking for family or a casual dinner with friends.

Why You’ll Love This Recipe

I love how quickly this recipe comes together — in just under 30 minutes. The meatballs are tender, juicy, and full of flavor, while the sauce is rich, glossy, and perfectly coats each bite. It’s a satisfying main dish that feels a little nostalgic, but with a modern twist thanks to the tangy vinegar and optional pineapple chunks. Plus, it’s easy to customize depending on what I have on hand.

Ingredients

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

• 1 lb (≈ 450 g) ground beef

• 1 cup dry bread crumbs

• ½ cup finely chopped onion

• 1 large egg

• Salt and pepper, to taste

• 1 cup brown sugar

• 1 cup water

• ½ cup ketchup

• ½ cup apple cider vinegar (or to taste)

• 2 tablespoon soy sauce

• 2 tablespoon cornstarch (for thickening)

• Optional: bell peppers, pineapple chunks (for extra flavor and texture)

Directions

1. I start by mixing the ground beef, bread crumbs, onion, egg, salt, and pepper in a large bowl until everything is well combined.

2. Then I shape the mixture into meatballs, about 1½ inches in diameter.

3. In a skillet over medium heat, I cook the meatballs until they’re browned on all sides and cooked through.

4. While the meatballs are cooking, I whisk together the brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch in a separate bowl until smooth.

5. I pour the sauce over the cooked meatballs, reduce the heat to low, and let it simmer for 3–5 minutes, or until the sauce thickens and coats the meatballs nicely.

6. If I’m using bell peppers or pineapple chunks, I stir them in and simmer a few more minutes until they’re heated through.

7. I serve the meatballs hot — usually over a bed of fluffy rice.

Servings and timing

This recipe makes about 5 servings. It takes approximately 10 minutes to prep and 15 minutes to cook, bringing the total time to just 25 minutes. Perfect for a quick and satisfying weeknight dinner.

Variations

I sometimes switch out the ground beef for ground turkey or chicken when I want a lighter version. To make it healthier, I reduce the sugar a bit or use a sugar substitute, and I always go for lean meat. If I’m in the mood for more texture, I toss in chopped bell peppers or pineapple chunks. The sweet-and-sour combo works great with those additions.

Storage/Reheating

Leftovers keep really well in the fridge for 3 to 4 days. I store them in an airtight container and reheat gently in a skillet over low heat or in the microwave. If the sauce thickens too much, I just add a splash of water while reheating to loosen it up.

FAQs

How do I keep the meatballs from falling apart?

I make sure the mixture has enough binder — the egg and bread crumbs do the trick. If it feels too wet, I add a bit more crumbs.

Can I make these meatballs ahead of time?

Yes, I often prepare the meatballs a day in advance and store them uncooked in the fridge. That way, I just brown and simmer them fresh when I’m ready to serve.

Can I freeze sweet and sour meatballs?

Absolutely. I freeze them fully cooked in sauce, then thaw in the fridge and reheat on the stovetop or in the oven.

What should I serve with sweet and sour meatballs?

I usually go for steamed rice, but they’re also great with noodles or even mashed potatoes. A side of sautéed greens rounds out the meal nicely.

Is this recipe kid-friendly?

Yes — the sweet sauce tends to be a hit with kids. I just adjust the vinegar if I want it less tangy for younger palates.

Conclusion

These sweet and sour meatballs are a reliable go-to in my kitchen. They’re quick, flavorful, and comforting — the kind of dish I can count on to please everyone at the table. With easy prep, great make-ahead options, and endless customizations, I always find myself coming back to this recipe.