Sweet & Sour Meatballs

Sweet & Sour Meatballs are like a warm, sticky hug from your grandma disguised as dinner. Imagine juicy meatballs swimming in a tangy, fragrance-filled sauce that straddles the line between sweet and sour just perfectly. It’s the kinda dish that feels right when you’re celebrating something big or just making it through a Tuesday. Why should you try it? Well, because these little flavor bombs will make you question every bland meatball you’ve ever encountered.

Let me tell you, my family devours these meatballs like we’re training for some kind of competitive eating contest. My husband, who is usually the world’s most reluctant taste-tester, considers this his personal indulgence. My kids? Let’s just say they’ve created a mini meatball rating system. This recipe got five messy, gravy-covered thumbs up. It’s now become a regular on our not-so-formal, kind-of-chaotic dining table.

How to Make It

Imagine chatting on a lazy Sunday afternoon while you lazily stir a pot on the stove. That’s basically the vibe here with these Sweet & Sour Meatballs. Mix your meat mixture (ground pork and beef usually do it for me, but turkey is great if you’re feeling virtuous). Shape them into cute little balls, pop ‘em on a baking sheet, and send them into the oven. Meanwhile, whip up the sauce: soy sauce, ketchup, cider vinegar, and some brown sugar for that caramel goodness. Don’t forget the pineapple chunks—their sweet, juicy tang is non-negotiable. Once those meaty dudes are done baking, introduce them to the sauce for a simmer. Voila, you just made dinner feel like a party!

✔Ingredient Notes

– Ground Meat: I mix equal parts beef and pork for the taste bomb, but you do you. Turkey works too if you’re feeling lean.
– Brown Sugar: Sweetness level up. Just make sure it doesn’t clump—been there, rescued that.
– Pineapple Chunks: Fresh is fab, but canned in a pinch works too, just drain them well. Once tried it without pineapple—sad day.

✔Recipe Steps

1. Preheat that oven to 400°F (204°C).
2. Mix your ground mix, seasonings, and binders in a big ol’ bowl.
3. Form the meat into balls—in my house, that means golf ball-sized.
4. Bake meatballs for 15-20 minutes until they’re no longer pink inside.
5. Simmer all your sauce ingredients to meld into a wonderful, tangy dream.
6. Toss those baked balls into your bubbling sauce, coat ‘em well, and simmer a little more.

What to Serve It With

– Steamed rice (plain or jazzy with herbs).
– Simple stir-fried veggies. Think snap peas or bell peppers.
– A crisp green salad if you’re counteracting the meatball indulgence.

✔Tips & Mistakes

– Don’t skip the pineapple; it’s not just for vibes—it’s flavor central.
– Experiment but don’t stray too far. I once tried curry powder in place of soy sauce… don’t ask.

✔Storage Tips

Leftovers? Pop ‘em in a sealed container in the fridge; they’ll stay good for about 3-4 days. Cold meatballs are kinda magical, swear. And yes, having them for breakfast is absolutely a thing in my house.

✔Variations and Substitutions

Swaps? Sure. No brown sugar? Maple syrup or honey are your friends. Allergic to soy? Go for tamari or coconut aminos, trust me. And feel free to switch up the protein—I’ve tried ground chicken, and the thumbs were still up.

Frequently Asked Questions

Sweet & Sour Meatballs

This classic sweet & sour meatballs recipe is perfect for a quick and flavorful meal, featuring tender meatballs coated in a tangy sauce.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground beef
• ▢ 0.5 cup breadcrumbs
• ▢ 1 large egg
• ▢ 1 cup pineapple chunks drained
• ▢ 0.75 cup sweet and sour sauce
• ▢ 0.25 cup chopped green bell pepper
• ▢ 0.25 cup chopped onion
• ▢ 2 tbsp vegetable oil

Instructions

Preparation Steps

• In a large bowl, combine ground beef, breadcrumbs, and egg. Mix until well combined.
• Form the mixture into 12 evenly sized meatballs.
• Heat vegetable oil in a large skillet over medium heat. Cook meatballs until browned on all sides, about 6-8 minutes.
• Add chopped bell pepper and onion to the skillet. Cook for 3 minutes until softened.
• Pour sweet and sour sauce over meatballs and vegetables. Stir gently to coat.
• Add pineapple chunks and simmer for 5 minutes until sauce thickens and meatballs are cooked through.
• Serve hot over steamed rice or noodles.

Notes

For a spicier kick, add red pepper flakes to the meatball mixture or sauce.