Sweet & Sour Meatballs

Name: Sweet & Sour Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9 servings
Ingredients: ½ onion; 1 medium carrot; ½ kg ground beef; 25 g grated parmesan; 35 g breadcrumbs; 1 medium egg; salt; pepper; 2 tbsp olive oil; 1 green bell pepper; 1 Florina pepper; 1 onion; 1 medium carrot; 2 tbsp brown sugar; 60 ml apple cider vinegar; 2 tbsp ketchup; 150 ml water; salt; pepper; olive oil

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
9 servings
Course
Dinner
Cuisine
International

Sweet & Sour Meatballs

Iris Warren

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These juicy, tender meatballs are cooked in a rich, sweet & sour sauce made with bell peppers, onions, carrots, and a touch of apple cider vinegar for the perfect balance of flavors. The sauce caramelizes beautifully, coating each meatball in a deliciously tangy glaze.

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Ingredients

Servings

For the meatballs:

½ onion finely chopped
1 medium carrot grated on the coarse grater
½ kg ground beef
25 g grated parmesan
35 g breadcrumbs
1 medium egg
salt
pepper
2 tbsp olive oil (plus more for frying)

For the sweet & sour sauce:

1 green bell pepper sliced
1 Florina pepper sliced
1 onion cut into wedges
1 medium carrot cut into thin sticks
2 tbsp brown sugar
60 ml apple cider vinegar
2 tbsp ketchup
150 ml water
salt
pepper
olive oil

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Instructions

For the meatballs:

In a bowl, combine the onion, carrot, ground beef, Parmesan, breadcrumbs, egg, salt, and pepper. Using clean hands or gloves, mix until well combined. Form small balls and set them aside.
Heat a pan with olive oil over medium heat. Once hot, add the meatballs and cook for 5-7 minutes, turning occasionally, until evenly browned. Remove from the pan and set aside.

For the sweet & sour sauce:

In a separate pan, heat 2 tbsp olive oil over medium heat. Add the bell peppers, onion, and carrot, and sauté for about 3 minutes until slightly softened.
Add the sugar, stir briefly, then pour in the apple cider vinegar, ketchup, water, salt, and pepper. Let the vegetables caramelize (takes about 5 minutes).
Once the sauce is ready, add the meatballs to the pan and simmer for about 10 minutes until the sauce thickens slightly.
Serve warm, accompanied by basmati rice or crusty bread.

Notes

Chef’s tip:
For even cooking, cut the vegetables into similar-sized pieces.
Don’t overcook the meatballs in the pan—they will finish cooking in the sauce, keeping them juicy.