Sweet and Sour Meatballs

My 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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 328kcal

Author Arman Liew

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

Oven method. Bake the shaped meatballs on a baking sheet lined with parchment paper at 375F/190C for 20-30 minutes until set. They can also be air-fried in batches for 12-14 minutes.

Slow cooker method. 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.

TO STORE: Refrigerate the leftovers in an airtight container for up to 3 days.

TO FREEZE: Freeze the leftover meatballs in freezer-safe containers for 4-5 months. Allow the frozen meatballs to thaw in the refrigerator.

TO REHEAT: Reheat in the microwave in 30-second intervals until warm or in a skillet over medium heat.

Variations

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