These Sweet And Sour Meatballs deliver the perfect balance of tangy, savory, and sweet in every bite.
The concept of sweet and sour main dishes has roots in multiple culinary traditions. Many Asian cuisines embrace this “opposites-attract” flavor profile, particularly Cantonese cooking, which influenced Westernized adaptations like sweet and sour pork or chicken. Meanwhile, in Eastern European Jewish cuisine, sweet and sour flavors appear in dishes such as cabbage rolls and sweet and sour brisket. Sweet and sour meatballs are most closely tied to this Jewish tradition, often served as an appetizer at a Sabbath meal or as part of a Rosh Hashanah feast. In mid-century America, a similar recipe for tangy meatball appetizers gained popularity on buffet tables and at cocktail parties.
Whether you’re hosting a cocktail party or just need dinner on the table, sweet and sour meatballs make for a great bite. Served as a main dish, they are hearty and flavorful, pairing perfectly with rice or mashed potatoes. As an appetizer, you can make them smaller so they’re easy to enjoy with those adorable-yet-fancy cocktail toothpicks. Accessorize boldly!
You’ll love sweet and sour meatballs because they’re family-friendly, easy enough for a weeknight, and a great make-ahead option. If you’re not experienced in making meatballs, don’t panic! These are done on the stovetop and simple to prepare. The long-ish ingredient list just means plenty of flavor, and most items are pantry staples. Kids especially will gobble these up! Plus, with multiple make-ahead options, weeknight dinner becomes a breeze.
The Secret To Perfectly Tender Meatballs
If you want perfectly tender, soft-on-the-inside meatballs, you have to get a bit messy. The secret to getting the right texture is using your hands. In Step 1 below, mix the raw ground beef and other ingredients with your hands. The warmth of your hands and the direct hand-mixing releases the proteins in the meat and makes it more tender. Be careful not to overmix, however. Just mix until combined. If you’re not a fan of touching raw meat, you can use some thin food-prep gloves.
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup onion finely chopped
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil as needed (for cooking meatballs)
- 3/4 cup brown sugar
- 3/4 cup water
- 1/2 cup ketchup
- 1/3 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- Freshly chopped green onions for garnish
How To Make Sweet And Sour Meatballs
Step 1: In a large bowl, mix together ground beef, breadcrumbs, egg, chopped onion, parsley, garlic powder, salt, and pepper until well combined.
Step 2: Form 1 1/4-inch balls with the meat mixture.
Step 3: Heat enough oil to coat a large skillet. Cook meatballs over medium heat, turning to brown evenly, until thoroughly cooked, about 10 minutes.
Step 4: In a separate bowl, whisk together the remaining ingredients, except for the green onions. Stir until there are no lumps.
Step 5: Pour the sauce over the cooked meatballs in the skillet. Lower the heat and let the sauce simmer and thicken. Garnish with green onions, if desired, and serve hot.
FAQs & Tips
How Do I Store Leftovers?
Cool sweet and sour meatballs completely and store leftovers in the fridge for up to 3 or 4 days, or in the freezer for up to 3 months. Reheat thawed meatballs and sauce gently on the stovetop until warm.
Can I Prep This Ahead?
Sweet and sour meatballs are a dream to make ahead. The simplest option is to prepare through Step 2, cover tightly, and refrigerate for up to 24 hours. Then proceed as directed. Alternatively, you can prepare all the way through, let them cool, and place the meatballs in one airtight container and the remaining sauce in another, before refrigerating.
How Do I Get The Meatballs To Be Uniform In Size?
An easy tip to get meatballs all the same size is to use a cookie scoop or melon baller. For easy release of the meat from the scoop, spray a little canola or olive oil into the scoop part. Using a scoop not only helps keep the sizes the same, but it also speeds up this step!
How Can I Adapt This Recipe For Special Diets?
If you need a gluten-free version, simply swap out the traditional breadcrumbs with gluten-free panko breadcrumbs, widely available in most supermarkets. If you don’t eat red meat, you can substitute the ground beef with an equal amount of ground chicken or turkey. Be aware those meats are more lean, so the texture of your dish will be a little different.
Serving Suggestions
If you’re serving sweet and sour meatballs as a main dish, they taste great with Buttermilk Mashed Potatoes or Baked Rice. Consider serving a side of Steamed Asparagus or a simple Broccoli Rabe.
You can also serve sweet and sour meatballs as appetizers on a delicious grazing table alongside Loaded Potato Skins, some Fried Wontons, sliced Air-Fryer Zucchini, and a platter of Ham And Cheese Pinwheels.
Sweet And Sour Meatballs
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup onion finely chopped
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil as needed (for cooking meatballs)
- 3/4 cup brown sugar
- 3/4 cup water
- 1/2 cup ketchup
- 1/3 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- Freshly chopped green onions for garnish
Instructions
- In a large bowl, mix together ground beef, breadcrumbs, egg, chopped onion, parsley, garlic powder, salt, and pepper until well combined.
- Form 1 1/4-inch balls with the meat mixture.
- Heat enough oil to coat a large skillet. Cook meatballs over medium heat, turning to brown evenly, until thoroughly cooked, about 10 minutes.
- In a separate bowl, whisk together the remaining ingredients, except for the green onions. Stir until there are no lumps.
- Pour the sauce over the cooked meatballs in the skillet. Lower the heat and let the sauce simmer and thicken. Garnish with green onions, if desired, and serve hot.
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