Tangy Sweet and Sour Meatballs are a delicious blend of savory and sweet flavors, perfect for a family dinner or party appetizer.
These juicy meatballs are made from a mixture of ground beef, breadcrumbs, and seasonings, then browned to perfection.
They’re simmered in a tangy sauce made from ketchup, brown sugar, vinegar, and soy sauce, creating a mouthwatering combination of flavors.
Whether you’re serving them over rice or as a stand-alone dish, these meatballs are sure to be a hit with both kids and adults alike!
Ingredients:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/4 cup finely chopped onion
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
Sauce:
1 cup ketchup
1/2 cup brown sugar
1/4 cup white vinegar
1 tablespoon soy sauce
1 teaspoon cornstarch (optional, for thickening)
Instructions:
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, garlic powder, salt, and black pepper.
Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat the vegetable oil in a large skillet over medium heat.
Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
In a separate bowl, whisk together the ketchup, brown sugar, white vinegar, and soy sauce.
If desired, add cornstarch to thicken the sauce.
Pour the sauce over the meatballs in the skillet.
Stir gently to coat the meatballs evenly with the sauce.
Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
For variations, you can swap the ground beef for ground turkey or chicken for a lighter option.
You could also mix in pork or veal for a richer flavor.
To add more texture and nutrition, try incorporating finely chopped vegetables like bell peppers or zucchini into the meatball mixture.
If you prefer a spicier kick, add some red pepper flakes or Sriracha to the sauce.
For a tropical twist, toss in some pineapple chunks during the simmering process.
For tips, make sure to not overmix the meatball ingredients, as this can make them dense—gently combine just until everything is incorporated.
Browning the meatballs first in the skillet adds a nice caramelized flavor, but you can also bake them in the oven at 375°F (190°C) for about 20 minutes if you prefer.
If the sauce is too thin for your liking, you can whisk in cornstarch to thicken it.
Lastly, let the meatballs simmer in the sauce for at least 10 minutes to fully absorb the flavors.
To store your Tangy Sweet and Sour Meatballs, first allow them to cool completely.
Once cooled, transfer the meatballs and sauce to an airtight container.
Store in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the meatballs.
Place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking.
They can be frozen for up to 3 months.
When ready to eat, thaw them in the refrigerator overnight and reheat in a skillet or microwave, adding a little water or broth if the sauce needs to be thinned out.