Easy Meatballs With Sweet & Sour Sauce – Weeknight-Friendly Comfort Food
These meatballs have that perfect balance: savory, tender, and coated in a glossy sweet-and-sour sauce that tastes like a takeout favorite. They’re simple enough for a busy weeknight but feel special enough to serve to guests. The ingredients are easy to find, and the steps are straightforward.
If you love a good sticky sauce and juicy meatballs, this recipe will be a repeat player in your kitchen. Serve them over rice, tuck them into lettuce cups, or set them out with toothpicks for a party—no complicated prep needed.
Easy Meatballs With Sweet & Sour Sauce - Weeknight-Friendly Comfort Food
Ingredients
Method
- Soak the breadcrumbs. In a bowl, stir the breadcrumbs and milk together.Let them sit for 2–3 minutes so they soften. This keeps the meatballs moist.
- Mix the meatball base. Add ground meat, egg, grated onion, garlic, soy sauce, Worcestershire, salt, and pepper to the breadcrumbs. Use clean hands to gently combine. Don’t overmix—stop when it looks uniform.
- Shape the meatballs. Scoop into 1 to 1.5-inch balls (about 18–22 meatballs).Lightly oil your hands if the mixture is sticky.
- Brown the meatballs. Heat oil in a large skillet over medium-high. Add meatballs in a single layer without crowding. Brown on 2–3 sides for 5–7 minutes total.They don’t need to be fully cooked yet. Transfer to a plate. (Alternatively, bake at 425°F/220°C for 12–15 minutes.)
- Build the sauce. In the same pan, lower heat to medium. Stir in ketchup, vinegar, brown sugar, pineapple juice, soy sauce, and ginger if using.Bring to a gentle simmer.
- Thicken it. Add the cornstarch slurry while stirring. Simmer for 1–2 minutes until the sauce becomes glossy and lightly thickened. Taste and adjust—add a splash of vinegar for more tang or a pinch of sugar for sweetness.
- Cook the veggies (optional). If using bell peppers and onion, add them to the sauce and cook 2–3 minutes until crisp-tender.
- Finish the meatballs. Return the meatballs and any juices to the pan.Spoon sauce over them. Cover and simmer on low for 8–10 minutes, or until the meatballs are cooked through and the sauce clings nicely.
- Serve. Garnish with pineapple chunks, scallions, and sesame seeds. Great over steamed rice, cauliflower rice, or skewered as an appetizer.
What Makes This Special
These meatballs are built for flavor and simplicity. The sauce leans on pantry staples like ketchup and vinegar, so you won’t have to run around hunting for specialty items.
A bit of grated onion and breadcrumbs keeps the meatballs tender without falling apart. The sauce hits that classic sweet-tangy note without being cloying, and it clings beautifully to each meatball. Best of all, you can make them on the stovetop or in the oven, then simmer in sauce for a glossy finish.
What You’ll Need
- For the Meatballs:
- 1 lb (450 g) ground beef (80–85% lean) or a beef/pork mix
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup grated onion (with juices)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil (for browning)
- For the Sweet & Sour Sauce:
- 1/2 cup ketchup
- 1/3 cup rice vinegar (or apple cider vinegar)
- 1/3 cup brown sugar, packed
- 1/3 cup pineapple juice (or water)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- Optional: 1 teaspoon grated fresh ginger
- Optional Add-Ins:
- 1 bell pepper, cut into 1-inch pieces
- 1 small onion, cut into wedges
- Pineapple chunks for garnish
- Sliced scallions and sesame seeds
How to Make It
- Soak the breadcrumbs. In a bowl, stir the breadcrumbs and milk together.Let them sit for 2–3 minutes so they soften. This keeps the meatballs moist.
- Mix the meatball base. Add ground meat, egg, grated onion, garlic, soy sauce, Worcestershire, salt, and pepper to the breadcrumbs. Use clean hands to gently combine. Don’t overmix—stop when it looks uniform.
- Shape the meatballs. Scoop into 1 to 1.5-inch balls (about 18–22 meatballs).Lightly oil your hands if the mixture is sticky.
- Brown the meatballs. Heat oil in a large skillet over medium-high. Add meatballs in a single layer without crowding. Brown on 2–3 sides for 5–7 minutes total.They don’t need to be fully cooked yet. Transfer to a plate. (Alternatively, bake at 425°F/220°C for 12–15 minutes.)
- Build the sauce. In the same pan, lower heat to medium. Stir in ketchup, vinegar, brown sugar, pineapple juice, soy sauce, and ginger if using.Bring to a gentle simmer.
- Thicken it. Add the cornstarch slurry while stirring. Simmer for 1–2 minutes until the sauce becomes glossy and lightly thickened. Taste and adjust—add a splash of vinegar for more tang or a pinch of sugar for sweetness.
- Cook the veggies (optional). If using bell peppers and onion, add them to the sauce and cook 2–3 minutes until crisp-tender.
- Finish the meatballs. Return the meatballs and any juices to the pan.Spoon sauce over them. Cover and simmer on low for 8–10 minutes, or until the meatballs are cooked through and the sauce clings nicely.
- Serve. Garnish with pineapple chunks, scallions, and sesame seeds. Great over steamed rice, cauliflower rice, or skewered as an appetizer.
Storage Instructions
- Refrigerator: Store cooled meatballs with sauce in an airtight container for up to 4 days.
- Freezer: Freeze in sauce for up to 3 months.Portion into freezer bags or containers. Thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop over low heat with a splash of water to loosen the sauce. Microwave in short bursts, stirring in between, to avoid overcooking.
- Make-Ahead: Shape meatballs up to 24 hours in advance and keep covered in the fridge.You can also brown and chill them, then finish in sauce later.
Health Benefits
These meatballs offer a solid source of protein, which supports muscle maintenance and keeps you fuller longer. Using a mix of beef and pork or opting for lean ground turkey helps balance flavor and fat. The sauce delivers big taste with a modest amount of sugar, and you can easily scale that down.
Add bell peppers, onions, and pineapple to boost fiber, vitamin C, and antioxidants. Pairing with brown rice or cauliflower rice increases fiber or reduces carbs, depending on your goals.
Pitfalls to Watch Out For
- Overmixing the meat: This makes meatballs dense. Mix just until combined.
- Skipping the breadcrumb soak: Dry breadcrumbs pull moisture from the meat.The quick soak prevents tough texture.
- Overcrowding the pan: Crowding steams the meatballs instead of browning them. Brown in batches.
- Too much sweetness: Taste the sauce after thickening. Balance with a splash of vinegar or soy if it’s too sweet.
- Broken sauce: If the sauce gets too thick, whisk in a tablespoon of water or pineapple juice to loosen it.
Alternatives
- Meat options: Try ground turkey, chicken, or a pork-and-beef blend.For poultry, add an extra tablespoon of oil for moisture.
- Gluten-free: Use gluten-free breadcrumbs or cooked rice in the meatballs. Swap soy sauce for tamari or coconut aminos.
- No ketchup: Use tomato sauce plus 1 teaspoon of molasses and a pinch of paprika for depth.
- No pineapple juice: Orange juice or water works. If using water, consider a touch more sugar and vinegar to balance.
- Spicy version: Add red pepper flakes or a teaspoon of chili-garlic sauce to the sweet-and-sour glaze.
- Bake-only method: Bake meatballs at 425°F/220°C for 15 minutes.Meanwhile, simmer the sauce in a saucepan, thicken, then toss the baked meatballs in the sauce.
FAQ
Can I make these ahead for a party?
Yes. Brown the meatballs and simmer in sauce up to two days in advance. Reheat gently on the stovetop or in a slow cooker on low, adding a splash of water to keep the sauce silky.
How do I keep meatballs from falling apart?
Use the egg and soaked breadcrumbs as binders and handle the mixture lightly.
Chilling the shaped meatballs for 15–20 minutes before cooking also helps them hold their shape.
What should I serve with these meatballs?
Steamed rice is classic. Noodles, quinoa, or roasted vegetables work too. For appetizers, set them out with toothpicks and extra sauce on the side.
Can I reduce the sugar in the sauce?
Absolutely.
Cut the brown sugar to 2 tablespoons and taste. The ketchup and pineapple juice still give sweetness, so you can fine-tune from there.
How will I know the meatballs are done?
They should be firm and no longer pink in the center. If you use a thermometer, aim for an internal temperature of 160°F/71°C for beef/pork and 165°F/74°C for poultry.
Is there a way to make them dairy-free?
Yes.
Swap the milk for unsweetened non-dairy milk or water. Everything else stays the same.
In Conclusion
Easy Meatballs with Sweet & Sour Sauce are a reliable, crowd-pleasing option that doesn’t require fancy techniques or hard-to-find ingredients. The meatballs turn out tender, the sauce is bright and balanced, and the whole dish adapts to your needs—gluten-free, lighter, spicier, or make-ahead.
Whether you’re feeding family on a weeknight or hosting friends, this recipe delivers comfort and flavor with minimal fuss. Keep it simple, taste as you go, and enjoy every sticky, savory bite.
