Tangy Sweet and Sour Meatballs
Get ready to delight your taste buds with these irresistible Tangy Sweet and Sour Meatballs, a perfect blend of savory and zesty flavors that make for an unforgettable dish. Made with a tender mix of ground beef and pork, these meatballs are seasoned to perfection with garlic, onion, and spices, then seared to golden-brown in a skillet. The real star, however, is the vibrant sweet and sour sauce—a mouthwatering combination of brown sugar, ketchup, vinegar, soy sauce, and pineapple juice, thickened to glossy perfection for maximum flavor. Whether served over a bed of fluffy white rice or enjoyed as a crowd-pleasing appetizer, these meatballs are a guaranteed hit at any meal or gathering. With just 20 minutes of prep and a total cook time of 30 minutes, this easy-to-make recipe combines convenience with gourmet results.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 1 large Eggs
- 0.25 cup Onion, finely diced
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.5 cup Brown sugar
- 0.5 cup Ketchup
- 0.25 cup White vinegar
- 2 tablespoons Soy sauce
- 0.25 cup Pineapple juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, diced onion, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
Shape the mixture into 1-inch meatballs, rolling them gently between your hands.
In a large skillet, heat vegetable oil over medium heat.
Add the meatballs in batches, cooking them for about 8-10 minutes or until browned on all sides and cooked through. Remove them from the skillet and set aside.
In a medium bowl, whisk together brown sugar, ketchup, white vinegar, soy sauce, and pineapple juice to make the sweet and sour sauce.
Pour the sauce mixture into the skillet over medium heat and bring it to a simmer.
In a small bowl, dissolve the cornstarch in water to create a slurry. Add this to the simmering sauce, stirring continuously until it thickens, about 2-3 minutes.
Return the cooked meatballs to the skillet, tossing them gently in the thickened sauce to coat evenly.
Simmer the meatballs in the sauce for an additional 5-7 minutes, ensuring they are heated through and well coated.
Serve the tangy sweet and sour meatballs warm, garnished with chopped parsley or green onions if desired. They pair wonderfully with white rice or as an appetizer.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 38.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 553 mg | 12% | |
*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.
