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Sweet & Sour Meatballs
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Sweet & Sour Meatballs

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.

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

Ingredients

For the meatballs:
  • ½ onion finely chopped
  • 1 carrot grated on the coarse grater, medium
  • ½ kg ground beef
  • 25 g Parmesan Cheese grated
  • 35 g breadcrumbs
  • 1 egg medium
  • salt
  • black 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 carrot cut into thin sticks, medium
  • 2 tbsp brown sugar
  • 60 ml apple cider vinegar
  • 2 tbsp ketchup
  • 150 ml water
  • salt
  • black pepper
  • olive oil

Instructions

For the meatballs:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. 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).
  3. Once the sauce is ready, add the meatballs to the pan and simmer for about 10 minutes until the sauce thickens slightly.
  4. 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.