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My family raves over these sweet and sour meatballs. They’re perfectly cooked and coated in a sweet, tangy, garlicky glaze. Multiple cooking options!
If you love cooking meatballs as much as we do, try my lamb meatballs, ground chicken meatballs, and meatballs with gravy next!
Table of Contents
When I need a recipe that works as an appetizer, a party snack, AND a decadent main course, I break out my sweet and sour meatball recipe.
Like air fryer meatballs, this recipe comes together quickly, but the difference is the sauce. It’s sticky and tangy, with a subtle sweetness, heat, and loads of garlic. The sauce alone is good enough to eat with a spoon!
Why I love this recipe
- Versatile. I turn to this recipe when I need a foolproof weeknight dinner, but if you stick some skewers in the meatballs, it doubles as a passed appetizer.
- Use fresh or frozen meatballs. I prefer making meatballs, but if I’m in a pinch, I’ll toss frozen meatballs in the sauce, and they taste great.
- Multiple cooking options. Our preferred method is the stove top (so you get a thicker, caramelized exterior), but I also tested the oven and crockpot for convenience.
- Quick. I’m talking 30 minutes–that fast!
- That sauce! Everyone will be begging you for the sauce recipe (same with my firecracker meatballs!).
Key ingredients
- Ground beef. I typically use 80/20 ground beef, but I also like using a mix of ground beef and ground pork. Avoid lean ground beef, as we need the meat to have some fat so it stays 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 flavor. Personally, I find grating the onion adds some depth of flavor compared to mincing or chopping them up.
- Egg. To bind everything together.
- Salt and pepper. To taste.
- Italian seasoning. For flavor.
- Oil. To sauté.
For the sweet and sour sauce:
- Oil. To sauté the aromatics. Any neutral oil works.
- Garlic. For a smooth sauce, I prefer using minced garlic, but it can be substituted with 1 teaspoon of garlic powder.
- Water. To make the sauce. If I have chicken stock on hand, I’ll use it for more 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 lemon juice.
- Sweet chili sauce. This slightly spicy and sweet sauce is my favorite. Buy any Asian sweet chili sauce from the 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the meatballs. Combine the beef, breadcrumbs, onion, egg, and seasonings in a large bowl. Shape into small meatballs.
Step 2- Cook. Cook the meatballs in a well-oiled skillet until browned on all sides. Set aside.
Step 3- Make the sauce. Clean the pan, add oil, and sauté garlic. Add water, vinegar, chili sauce, sugar, and salt. Simmer briefly.
Step 4- Finish the sauce. Make a cornstarch slurry and pour it into the sauce. Simmer until thickened.
Step 5- Assemble. Add the meatballs to the skillet, whisk to coat, and serve.
Arman’s recipe tips
- Short on time? Make the sauce up to a week in advance and use frozen, pre-cooked meatballs.
- Chill the meat mixture. While optional, chilling the mixture helps it bind better and makes it easier to handle.
- Keep the meatballs warm. If I’m making these for a get-together, I’ll cook them, transfer them to a baking dish, and keep them warm in the oven on its lowest setting.
- Serve over basmati rice so it soaks up the remaining sauce.
Frequently asked questions
Depending on the size of the rolled meatballs, this recipe will make 12-15 meatballs.
More appetizer recipes to try
- Buffalo cauliflower bites
- Korean chicken wings
- Bacon wrapped dates with goat cheese
- Crab rangoon
- Or any of these appetizer recipes
Sweet and Sour Meatballs
Ingredients
- 1 pound 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 olive oil
Sweet and sour sauce
- 1 teaspoon olive 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.
Notes
- Add veggies. Sauté sliced peppers and onions before building the sauce for added texture.
- Prefer zero spiciness? Swap the chili sauce for ketchup or grape jelly.
- Swap the sugar for pineapple. For a fun, more layered flavor, skip the sugar and add canned pineapple juice plus pineapple chunks.
- Swap protein. Use ground chicken, ground turkey, or even vegan plant-based meat. Garnish with green onions or fresh parsley for color.
Nutrition
Originally updated September 2023, updated and republished January 2025
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!