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These sweet and sour meatballs are bursting with sweet, hot, sour, and garlicky flavors! It’s perfect for a quick and easy dinner that tastes like takeout!
I love quick, hearty, flavorful dinner ideas. And when you crave takeout dishes like honey walnut shrimp or Empress chicken, this sweet and sour meatballs recipe fits right in.
The tanginess from the vinegar, sweetness from the brown sugar, subtle heat from the chili sauce, and fragrance from the garlic make these sweet and sour meatballs incredibly satisfying!
Table of Contents
Why this recipe works
I tend to make these meatballs for quick dinners, but they are also great for entertaining too. When I have to feed a crowd, it’s so easy to double or triple this recipe, and there are NEVER any leftovers.
- Easy to make. If you think making meatballs would be time-consuming and tedious, try this recipe. Trust me, it’ll soon become your kitchen regular.
- It tastes like takeout. This copycat recipe tastes like the one from your favorite takeout but is homemade, healthier, and cheaper.
- Quick to make. It takes about 30 minutes to make, so it’s perfect for busy weeknights or when you want something fast.
Ingredients Needed
These sweet and sour meatballs are so easy to make: besides the meat and some seasonings, there isn’t much else that is needed. Here is what you’ll need:
- Ground beef. I have used ground beef, but feel free to combine ground beef and pork to make your meatballs. Ensure your ground meat has a little fat in it so the meatballs remain juicy.
- Bread crumbs. Any regular breadcrumbs will do, but I like to use Italian flavored ones because they work so well with the sauce.
- Onion. For the flavor. Personally, I find grating the onion really adds some depth of flavor compared to mincing or chopping them up.
- Egg. To bind everything together.
- Salt and pepper. To taste.
- Italian seasoning. To flavor the meatballs.
- Oil. To sauté the meatballs.
Sweet and Sour Sauce
- Oil. To sauté the aromatics. Any neutral oil will work for this step.
- Garlic. For a smooth sauce, I prefer using minced garlic.
- Water. To make the sauce. If I have leftover vegetable or chicken stock, I use it instead of water for added flavor.
- Vinegar. For the acidity. White vinegar is best, but apple cider vinegar will also work. If you don’t have either on hand, use some lemon juice.
- Sweet chili sauce. This slightly spicy and sweet sauce is my absolute favorite. Buy Thai or Asian sweet chili sauce from any grocery store.
- Light brown sugar. It adds a lovely color and the necessary sweetness to the recipe.
- Salt. To taste.
- Cornstarch. To thicken the sauce.
How to make sweet and sour meatballs
You don’t have to wait hours to enjoy this mouthwatering recipe. Making my favorite version takes a little over half an hour and six simple steps. Here’s an overview!
- Make the meatball mix: Combine the sweet and sour meatball ingredients in a large mixing bowl.
- Shape the meatballs: Make roughly 1-1/2 inch wide meatballs using your hands.
- Cook the meatballs: Cook the meatballs with oil over medium heat until evenly browned on all sides. Then, remove them from the pan.
- Make the sweet and sour sauce: Clean your skillet, heat oil, and sauté garlic until fragrant over medium heat. Add the water, vinegar, sweet chili sauce, sugar, and salt, and simmer for 5 minutes.
- Thicken the sauce: Add cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to the skillet, stir well, and simmer until it thickens.
- Coat the meatballs: Add the cooked beef meatballs back into the skillet and stir until all are coated with the sweet and sour sauce.
Can I use a crockpot?
You can totally make this dish in the crockpot. Crockpot sweet and sour meatballs are more hands-off, but the meatballs still turn out extra juicy and tender. Also, it requires even less clean up!
To slow cook, combine meatballs with a sauce in the crockpot. Cook on low for 4-6 hours until the meatballs are cooked through and the sauce has thickened.
Tips to make the best recipe
- Use a stand mixer: To mix the ingredients efficiently, combine the meatball mixture in a stand mixer on a paddle attachment.
- Chill the mixture: While it is not essential, chilling the mixture helps it bind better and easier to handle.
- Make the sauce ahead of time: Make the sauce up to a week in advance to save time. When ready to eat, prep your meatballs and toss them with the premade sauce. Or use store-bought sweet and sour sauce to save time.
- Adjust the sweetness: Reduce the sugar quantity if you like your sauce a little less sweet. Substitute brown sugar with honey, agave, or maple syrup instead for a deeper flavor.
Storage instructions
Leftover meatballs soak up all the sauces and taste better the next day. Here’s how you can store them:
To store. Refrigerate the leftovers in an airtight container for up to three days.
To freeze. Freeze the leftover meatballs in freezer-safe containers for 4-5 months.
To reheat. Allow the frozen sweet and sour balls to thaw in the refrigerator. Reheat in the microwave before serving, and serve hot.
More delicious ways to enjoy meatballs
Frequently asked questions
Bake the shaped meatballs in a preheated oven at 375°F for 20-30 minutes until set. You can also use an air-fryer to bake the meatballs.
Depending on the size of the rolled meatballs, you can expect to make 12-15 meatballs using this recipe.
Anything that soaks up the glorious sauce makes the perfect side dish. I love white rice, mashed potatoes, or even mashed sweet potatoes.
Sweet and Sour Meatballs
Ingredients
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 small onion grated
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon oil
Sweet and sour sauce
- 1 teaspoon oil
- 1 clove garlic minced
- 2/3 cup + 2 tablespoons water divided
- 1/3 cup vinegar
- 1 tablespoon sweet chili sauce optional
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- In a large mixing bowl, combine the beef, bread crumbs, grated onion, egg, salt, pepper, and Italian seasoning and mix well.
- Using your hands, shape them into small meatballs, around 1 1/2 inches wide.
- Add oil to a large skillet and place over medium heat. Cook the meatballs until evenly browned on all sides. Remove the meatballs from the pan.
- Wipe the skillet, add oil, and place back over medium heat. Once hot, add the garlic and cook until fragrant. Add 2/3 cups of the water, vinegar, sweet chili sauce, sugar, and salt and allow everything to simmer for 5 minutes.
- Mix the cornstarch with the remaining two tablespoons of water to create a slurry. Add it to the skillet and stir well. Continue simmering everything until it thickens.
- Add the meatballs back into the skillet and gently mix until completely coated in the sweet and sour sauce.
These were the best meatballs ever! What a great recipe 🙂
Naw, thanks Sarah! Hope you enjoyed them! 🙂
For some reason I have been obsessed with meatballs for the past year (after not really caring for them) and now I can’t get enough. So naturally these are happening!
YESSSS. I wonder how this would go on a certain strawberry salad 😉
Oh, these are great! I love meatballs but am a big traditionalist and don’t often stray from eating them over pasta with sauce. But sweet and sour is absolutely something I can try!
Please do, Kim! 🙂
Oh man! These looks absolutely mouth watering! I love the sweet and sour sauce. I would demand it, too!
Thanks Mandy! I’ll make you a batch of the sauce for those lunch box treats 😉
Ooooh I love how coconuty these are. I love meatballs, no shame here. I’m just bad at making them because I’m impatient and they fall apart and turn into bolognese!
Hahaha the number of times meatballs turn into bolognese…..urgh.
This might surprise you, but I make a mean meatball. I always whip up a few batches every fall for the Hubby and I usually freeze them mixed with pasta sauce (the standard red) and he uses them to make meatball subs.
Guess who ate leftover meatballs in a white 100% processed baguette for lunch with 2 babybel cheeses melted on top?
you have a smart hubby.
Oh hell those look good! I want them now badly!
These look amazing! And I love that they can be frozen; I need to start stocking my freezer for when school starts in a couple of weeks.
Ugh yessss, Nikki. Sweet and sour makes the meatball world go ’round. Now I’m in the mood to go to a cocktail party (minus the cocktails) and eat these on cute little toothpicks. Can you make that happen for me?
I’m totally going to steal your sauce recipe for my TVP meatballs! I have been experimenting with different ways to eat this plant based ground meat alternative and that sweet and sour sauce looks delicious!
YES- The sauce was amazing- I literally mopped my baguette with it
I have a million and one things to say. I shall channel Meg and list. 1) Picky Niki is her new name 2) Who goes to McDs on their birthday? 3) McDs sells meatballs in Australia?! 4) I’m becoming paleo 5) Does that mean the chickpeas I just ate were illegal? 6) Expect a visit to McDs at 4:00 AM post Toronto rave. 7) I haven’t raved in at least 3 years so I should start building my stamina now 8) Can I bring a hard-boiled egg to a rave? 9) Is it Thursday yet? I want Picky Niki 10) I had to end on an even number.
1. Picky Niki is too complimentary. You ain’t seen Picky yet. 2. I do! 3. No! These are better than mcNuggets. 4. Good girl. Start with bread. 5. Chickpeas are considered a laxative and medication is paleo. 6. YES. But softserve cones please. 7. Me neither. Are we sucky if we leave at midnight? 8. no. But you may bring a larabar and shredded chicken. 9. Nearly. In Sydney. 10. Hi.
Hello delicious! Niki sure is lucky to have you as a brother. Tell her I said that! 😛
There was a myth going around here about rat parts being found in the McDonald’s patties. Not sure how true it was, but it was still gross! I only go to McDonalds for McFlurries every once in a while these days. If I want a burger, I can think of about a million other places that can make a burger that is a million times better.
Chelseakale…complimenting me? What is the world coming too!
RATS PARTS? Khushboo has chicken fat, we have pig fat…you guys have rats? But seriously. McFlurries are so worth it.
i like this operation. Can i be part of niki’s taste test crew? I LOVE MEAT
YES. Come to Australia!
oh my goshhh i lovvvve meatballs. seriously this is something well known about me- ever since i was a kid. i have another friend who doesn’t like them and will feed them to her dog- unless I’m around, then i get first dibs. (ha-HA!) these look amazing, i want to make them right now.
You would appreciate this fact. I ate them for breakfast yesterday in a sub….cold. Oh man it was amazing. I’d fight a dog for it.
I’m a sucker for some good meatballs on top of my pasta! I think the sweet and sour will intensify the flavor up to the right notch. 🙂
They are so good- try them out!