Sweet and Sour Meatballs: Easy Tangy Recipe Ready in Under 1 Hour

Sweet and Sour Meatballs bring that perfect balance of tangy sauce and tender beef that makes everyone reach for seconds. I’ve been making this recipe for years, and it never fails to brighten up a weeknight dinner or steal the show at potlucks.

There’s something magical about the way those glossy meatballs glisten in their pineapple-studded sauce. I remember the first time I served these at a Sunday gathering – my grandkids couldn’t stop talking about the sweet-tangy flavor, and my son-in-law quietly asked if there were any leftovers he could take home. The kitchen smelled incredible, with that caramelized sweetness mixing with savory garlic and onion. What I love most is how the pineapple chunks add little bursts of tropical brightness while the bell peppers give you that satisfying crunch. This recipe reminds me of those big family dinners where everyone crowds around the table, passing dishes and sharing stories. Time to get our hands floury.

What Makes These Sweet and Sour Meatballs So Special

These sweet and sour meatballs have earned their place in my weekly rotation because they deliver restaurant-quality flavor without any fuss. After decades of cooking for my family, I’ve learned that the best recipes are the ones you can count on, and this one never lets me down.

Ready in under an hour from start to finish, perfect for busy weeknights
Uses everyday pantry ingredients like ketchup, brown sugar, and soy sauce
Juicy, tender texture that doesn’t dry out, even as leftovers
Crowd-pleasing sweet-tangy flavor that appeals to both kids and adults
Versatile serving options over rice, noodles, or even on toothpicks as appetizers
Great for meal prep since the flavors actually improve overnight

I’ve served these meatballs at everything from casual Tuesday dinners to holiday parties, and they always disappear first. Similar to my Mongolian Beef Meatballs, these deliver bold Asian-inspired flavors that everyone loves.

Ingredient Spotlight

Ground beef forms the base of these meatballs, and I always choose 85% lean for the best balance of flavor and moisture without excess grease.

Breadcrumbs act as a binder that keeps the meatballs tender while helping them hold their shape during cooking.

Pineapple chunks with juice provide that signature tropical sweetness and the juice helps create the glossy sauce consistency that makes sweet and sour meatballs so appealing.

Bell peppers add a fresh crunch and beautiful color contrast. I prefer using both red and green for visual appeal and a slight flavor variation.

Rice vinegar delivers the tangy component that balances the sweetness, and in my kitchen, I prefer rice vinegar over white vinegar for its milder, more refined acidity.

Brown sugar creates that deep caramel sweetness that coats each meatball in glossy goodness.

Ketchup serves as the tomato base and adds body to the sauce while contributing its own subtle sweetness.

Soy sauce brings savory depth and that umami quality that makes the sweet and tangy flavors pop even more.

Cornstarch thickens the sauce to that perfect clingy consistency that coats the meatballs without being gloppy.

How to Make Sweet and Sour Meatballs

Step 1. I’ve learned that preheating your oven to 400°F and lining a baking sheet with parchment paper before you start prevents any last-minute scrambling and makes cleanup a breeze.

Step 2. Betty’s tip: When combining the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper, mix gently with your hands just until combined. Overmixing makes tough meatballs.

Step 3. Roll the mixture into 1-inch meatballs (I usually get about 20 to 24 from this recipe), and if they’re sticking to your hands, lightly wet your palms with cold water between rolling.

Step 4. After years of making these, I learned to chill the rolled meatballs in the refrigerator for 10 to 15 minutes, which helps them hold their shape beautifully when browning.

Step 5. Heat olive oil in a skillet over medium heat and brown the meatballs in batches without overcrowding. This creates that flavorful crust that adds depth to the final dish.

Step 6. Transfer the browned meatballs to your prepared baking sheet and bake for 10 to 12 minutes until cooked through (internal temperature should reach 160°F).

Step 7. While the meatballs bake, combine ketchup, brown sugar, rice vinegar, soy sauce, pineapple chunks with juice, bell peppers, water, and cornstarch in a saucepan.

Step 8. I’ve found that simmering the sauce over medium heat while stirring frequently prevents scorching and helps it thicken evenly to that perfect glossy consistency in about 5 to 7 minutes.

Step 9. Once your sweet and sour meatballs are cooked, add them to the thickened sauce and toss gently to coat each one completely.

Step 10. Serve hot over fluffy white rice or noodles, and garnish with sliced scallions or sesame seeds if you want that restaurant-quality presentation.

Keeping These Sweet and Sour Meatballs Fresh

I typically store leftover sweet and sour meatballs in an airtight container in the refrigerator for up to 4 days. The flavors actually meld beautifully overnight, making day-two meatballs even more delicious. Betty’s storage method works well because keeping the meatballs submerged in sauce prevents them from drying out.

These meatballs freeze wonderfully for up to 3 months. I recommend freezing them in the sauce in a freezer-safe container, leaving about an inch of headspace for expansion. Through trial and error, I learned that portioning them into meal-sized containers makes weeknight dinners incredibly easy – just thaw overnight in the fridge.

For the best texture, I reheat sweet and sour meatballs gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave them, but add a tablespoon of water to prevent the sauce from getting too thick. My family prefers when I reheat them slowly on the stove because it keeps the meatballs tender and the sauce silky.

Perfect Partners for Sweet and Sour Meatballs

Steamed white rice or fried rice soaks up that glossy sauce beautifully and provides a neutral base that lets the tangy-sweet flavors shine.
Stir-fried vegetables like snap peas, broccoli, or bok choy add freshness and crunch while complementing the Asian-inspired flavors in the sauce. My Asian Ground Beef Lettuce Wraps use similar flavor profiles if you’re looking for more Asian-inspired sides.
Egg rolls or spring rolls make this meal feel like a complete takeout-style feast, and the crispy texture contrasts wonderfully with the tender meatballs.
Simple cucumber salad with rice vinegar dressing provides a cool, refreshing counterpoint to the rich, sweet sauce.
Steamed edamame sprinkled with sea salt offers a protein-rich side that’s light and doesn’t compete with the bold flavors of the meatballs.
Lo mein noodles work as both a base and a side, and they’re especially popular with kids who love twirling noodles with their meatballs. You might also enjoy my Slow Cooker Korean Beef Noodles for another Asian noodle dish.
Street Corn Chicken Rice Bowls make a fantastic pairing if you want to turn this into a complete bowl meal with complementary flavors.

FAQs

Can I use ground turkey instead of ground beef?

I recommend using 93% lean ground turkey and adding an extra tablespoon of breadcrumbs to help with moisture retention, as turkey can dry out more easily than beef.

How do I prevent my meatballs from falling apart?

Betty’s solution is to chill the formed meatballs for 10 to 15 minutes before browning, which helps them firm up and hold together beautifully during cooking.

Can I make these sweet and sour meatballs ahead of time?

Many home cooks find success with preparing the meatballs a day ahead. Just brown them, store in the fridge, and bake with the sauce when ready to serve.