Baked Sweet and Sour Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
293 kcal
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Course
Main Course
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Cuisine
Chinese
Baked Sweet and Sour Meatballs
Description
The recipe starts with mixing ground beef with salt, pepper, onion powder, and garlic powder to create flavorful meatballs without compressing the meat too much, which keeps the texture light. These meatballs are shaped into even pieces and baked in a lightly oiled dish until the bottoms brown.
A glaze combines ketchup, rice vinegar, honey, soy sauce, and cornstarch optionally to thicken. It's gently heated while the meatballs bake, then the meatballs are stirred into the glaze and simmered briefly until cooked through and coated in the sticky sauce.
This sweet and sour combination balances the richness of beef with bright, slightly tangy, and mildly sweet flavors from the glaze. The baked method reduces handling fat compared to frying. Serve them immediately for best tender texture. The recipe notes suggest leftovers store in the refrigerator for up to 4 days and reheat gently in the microwave to maintain moistness. They also freeze well for longer storage.
Ingredients
- 1 teaspoon olive oil for pan
Meatballs:
- 1 pound ground beef 85/15, lean
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Glaze:
- ½ cup ketchup unsweetened
- 2 tablespoons rice vinegar
- 2 tablespoons honey or a sugar-free substitute
- 2 tablespoons soy sauce or a gluten-free alternative, light
- 1 teaspoon cornstarch Optional, to thicken the sauce
Instructions
- Preheat the oven to 400°F. Brush a rimmed baking dish (such as a 9 X 13 dish) with oil.
- Mix the meatball ingredients (ground beef, salt, pepper, onion powder, and garlic powder) in a large bowl. Form 20 meatballs and place them in the prepared baking dish. Bake them for 10 minutes.
- While the meatballs are baking, whisk the glaze ingredients (ketchup, vinegar, honey, soy sauce, and cornstarch if using) in a medium saucepan. Heat the glaze over medium-low heat.
- Add the meatballs to the saucepan and turn to coat them in the sauce. Keep cooking, turning frequently, until the meatballs are cooked through and the sauce has thickened, for about 5 minutes. Serve immediately.
Notes
- Mix and shape meatballs lightly to avoid dense texture.
- Nutrition info assumes the use of real honey; sugar-free substitutes alter calories and sugars.
- Leftover meatballs keep in an airtight container in the refrigerator for 3-4 days and reheat at 50% microwave power covered.
- These meatballs can be frozen up to three months for convenient storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 293kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Sodium | 643mg | 27% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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