Sweet Sour Meatballs
Transform dinner into a tangy-sweet delight with these irresistible Sweet Sour Meatballs! Juicy and tender meatballs, made from perfectly seasoned ground beef and baked to golden perfection, are simmered in a glossy, flavor-packed sauce made from ketchup, brown sugar, soy sauce, and a splash of vinegar. Bright bell peppers and juicy pineapple chunks add bursts of color and complementary sweetness, while a quick cornstarch slurry gives the sauce its signature velvety finish. Serve these crowd-pleasers over fluffy steamed rice or noodles for a comforting main course, or serve them up solo as a party-ready appetizer. With a prep time of just 15 minutes, these savory-sweet wonders are as easy to make as they are to devour! Perfect for weeknight dinners or special occasions, this recipe is a guaranteed hit.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 Egg
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 0.5 cup Ketchup
- 0.25 cup White vinegar
- 0.5 cup Brown sugar
- 2 tbsp Soy sauce
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 Bell pepper (any color), diced
- 1 cup Pineapple chunks (canned, drained)
- 2 tbsp Cooking oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground beef, breadcrumbs, milk, egg, salt, ground black pepper, and garlic powder. Mix until well combined but do not overwork the mixture.
Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the oven for 15 minutes or until they are browned and cooked through.
While the meatballs are baking, prepare the sauce. In a small mixing bowl, whisk together ketchup, white vinegar, brown sugar, and soy sauce.
In another small bowl, dissolve the cornstarch in water to make a slurry. Set aside.
Heat cooking oil in a large skillet over medium heat. Add the diced bell pepper and sauté for 2-3 minutes until slightly softened.
Stir the prepared sauce into the skillet with the bell pepper. Let it come to a gentle simmer.
Add the cornstarch slurry to the sauce and stir constantly until the sauce thickens, about 1-2 minutes.
Add the pineapple chunks to the skillet and stir to combine.
Once the meatballs are done baking, transfer them into the skillet with the sauce. Toss gently to coat the meatballs evenly in the sweet and sour sauce.
Let the meatballs simmer in the sauce for an additional 5 minutes to absorb the flavors.
Serve hot over steamed rice, noodles, or as an appetizer with toothpicks. Enjoy!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 44.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
