These sweet and sour meatballs are the perfect blend of tangy and sweet, wrapped around tender, juicy meatballs that cook up in minutes. I first got this recipe from my mother-in-law shortly after I was married, and over time, it’s become a beloved staple in my home. I like serving it over a bed of white rice, and every time, it gets rave reviews.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and incredibly versatile. The meatballs are easy to make with just a few basic pantry staples, and the sauce comes together in minutes with a bold, sweet-and-tangy kick. It’s perfect for weeknights, but I’ve also used it for parties and potlucks—it always disappears fast. Plus, I can adjust the ingredients to suit my taste or switch up the protein depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• 1 pound ground beef

• 1 cup dry bread crumbs

• ½ cup finely chopped onion

• 1 large egg

• salt and pepper to taste

For the Sweet and Sour Sauce:

• 1 cup brown sugar

• 1 cup water

• ½ cup ketchup

• ½ cup apple cider vinegar (or to taste)

• 2 tablespoons soy sauce

• 2 tablespoons cornstarch

Directions

1. I start by mixing the ground beef, bread crumbs, chopped onion, egg, salt, and pepper together in a large bowl until everything is well combined.

2. I shape the mixture into 1½-inch meatballs and get them ready for cooking.

3. In a large nonstick skillet over medium heat, I cook the meatballs until they’re nicely browned and cooked through. I try not to overcrowd the pan so they cook evenly.

4. While the meatballs are cooking, I whisk together the brown sugar, water, ketchup, apple cider vinegar, soy sauce, and cornstarch in a separate bowl until smooth.

5. Once the meatballs are done, I pour the sauce over them, reduce the heat to low, and let it simmer for about 3 to 5 minutes, or until the sauce thickens beautifully.

6. I serve them hot, usually over rice, but they’re also great on noodles or even by themselves as an appetizer.

Servings and timing

This recipe makes about 5 servings.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes switch up the protein and use ground turkey instead of beef. When I’m short on time, I use pre-cooked frozen meatballs and just focus on making the sauce fresh. I’ve also added diced bell peppers or pineapple chunks to the sauce for extra flavor and texture. If I’m in the mood for more heat, I’ll stir in a bit of chili garlic sauce or red pepper flakes.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I use the microwave or gently warm them in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. These meatballs also freeze well—just cool them completely and store in a freezer-safe container for up to 2 months. I thaw them overnight in the fridge before reheating.

FAQs

What can I use instead of cornstarch in the sauce?

If I don’t have cornstarch, I use arrowroot powder or all-purpose flour as a thickener. I usually mix it with a bit of water first to avoid lumps.

Can I make this recipe ahead of time?

Yes, I often make the meatballs a day ahead and keep them in the fridge. I either reheat them in the sauce or freeze the meatballs and sauce separately to use later.

Is apple cider vinegar necessary?

I’ve tried both apple cider vinegar and white vinegar. Both work, but I prefer apple cider vinegar for its slightly fruity depth. Some people even like a mix of the two.

Can I bake the meatballs instead of frying them?

Definitely. When I want a hands-off option, I bake the meatballs at 350°F (175°C) for about 20 minutes or until they’re cooked through, then transfer them to the pan with the sauce.

What do I serve these meatballs with?

I like them best over white or jasmine rice, but they’re great on egg noodles, mashed potatoes, or even served alone with toothpicks as an appetizer.

Conclusion

These sweet and sour meatballs have earned a permanent spot in my recipe rotation. They’re quick, easy, and full of flavor. Whether I’m serving them for dinner or bringing them to a gathering, they always get compliments. I love how easy it is to adapt the recipe to what I have on hand, and that makes it even more of a go-to in my kitchen.

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