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Sweet and Sour Meatballs
5 from 150 votes

Sweet and Sour Meatballs

Sweet and Sour Meatballs combine tender, oven-baked ground beef meatballs with a rich, tangy sauce made from brown sugar, vinegar, ketchup, and soy sauce. The meatballs are mixed with breadcrumbs, egg, garlic, and optional diced onion for added moisture and flavor, then baked before being coated in the thickened sauce. This preparation results in meatballs with a nicely balanced sweet and sour glaze that can be served as an appetizer or main dish.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 24 meatballs
Calories: 156 kcal
Course: Main Course
Cuisine: American

Ingredients

Meatball Ingredients
  • 2 pounds ground beef
  • 2 large egg
  • 1/2 cup bread crumbs dry
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup onion if you like onion in them, diced
Sweet and Sour Sauce
  • 1 cup brown sugar packed
  • 1 1/2 cups water
  • 1/4 cup white vinegar distilled
  • 3 tablespoons all-purpose flour or cornstarch
  • 3 tablespoons soy sauce
  • 1/4 cup ketchup

Instructions

    Cup of Yum
  1. Preheat your oven to 375 °F
  2. Mix the sauce ingredients together in a medium sized sauce pan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside.
  3. Combine the meatball ingredients : breadcrumbs, garlic, salt, pepper, egg, onions and ground beef together in a stand mixer bowl. Use the paddle attachment and mix on low until combined. This makes for the BEST distribution of egg and crumbs through the meat!
  4. Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly. 
  5. Pop them into the 375 degrees oven and start them cooking.
  6. After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
  7. Now you can cover those meatballs up with sauce. Pour the sauce over the meatball, covering them completely.
  8. Finish cooking them until done, and they look oh-so saucy and delicious. This can take up to another 20-30 minutes depending on the size of your meatballs.
  9. When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it’s far better safe than sorry!
  10. I love sweet and sour meatballs on rice, especially bad-for-you, white rice! Serve with the side of your choice.

Notes

  • This recipe yields about 24 meatballs if using 2 pounds of ground beef.
  • Drain excess fat from the meatballs after the initial baking to avoid greasiness.
  • Choosing larger meatballs helps keep them moist during cooking and in the sauce.
  • Customize the level of onion by adding diced onion to the meatball mixture if desired.

Nutrition Information

Calories 156kcal (8%) Carbohydrates 12g (4%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 42mg (14%) Sodium 296mg (12%) Potassium 146mg (3%) Sugar 9g (18%) Vitamin A 35IU (1%) Vitamin C 0.7mg (1%) Calcium 23mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 24 meatballs

Amount Per Serving

Calories 156

% Daily Value*

Calories 156kcal 8%
Carbohydrates 12g 4%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 296mg 12%
Potassium 146mg 3%
Sugar 9g 18%
Vitamin A 35IU 1%
Vitamin C 0.7mg 1%
Calcium 23mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.