Snappy Sweet and Sour Meatballs Recipe

Did you have leftover meatballs from a previous dish? Are you looking for another recipe to make use of those meatballs? Let me introduce to you this easy sweet and sour meatballs recipe.

No leftover meatballs? No worries! The full ingredients list and instructions are in the recipe card below for the meatballs and the sauce, separately. And of course, how to put them together for this yummy meal.

Meatball Ingredients

To craft the meat of the dish – the meatballs – begin by gathering high-quality ground beef (lean ground beef) to create a tender base. The ingredients for this meat mixture include:

• 500 g ground beef
• 1 medium-sized onion (chopped finely)
• salt and pepper to taste
• 1 egg
• 2 tablespoon flour
• cooking oil for frying

Mixing the Meatball Ingredients

For these homemade meatballs, place ground beef in a sizable mixing bowl. Follow with the finely chopped onion, infusing a subtle aromatic profile into the meat. Season with salt and ground black pepper, giving the mix the right spice level. Add the egg and flour.

Mix the ingredients thoroughly but gently. Over-mixing can lead to dense, tough meatballs, so combine the components until they’re just uniform.

Shaping the Meatballs

Lightly oil your hands with vegetable oil to prevent sticking. Scoop a small amount of the mixture, about a tablespoon, and roll it between your palms until it forms a neat ball. As you finish each one, place it on a tray or plate.

If the mixture begins to stick to your hands as you work, simply reapply a thin coat of oil. Continue this process until all the meat mixture has been rolled into balls.

Fry the meatballs as you would.

Sauce Ingredients

The sauce, with its signature balance of sweet and tangy, is what truly sets this dish apart. The interplay between the brown sugar and the acidic components such as vinegar creates a sweet and sour sauce that will cloak the meatballs in its sticky allure. The sauce ingredients include:

• 1/2 cup of ketchup
• 1/2 cup of brown sugar, packed
• 1/4 of white vinegar or rice vinegar for a slightly different tang
• 1 tablespoon cornstarch, dissolved in 1 tablespoon of cold water
• 1/4 cup of pineapple juice (if using canned pineapple chunks, you can use the juice from the can)
• Additional enhancers such as pineapple chunks or diced green bell pepper for extra texture and freshness.
• Young onions or chopped parsley for garnish (optional)

Mixing the Sauce Ingredients

To start your sweet and sour sauce, gather the ingredients in a mixing bowl or directly in your saucepan. Optionally, for a more complex flavor profile, consider adding a splash of Worcestershire sauce or a pinch of red pepper flakes for a subtle heat.

Bring the mixture to a simmer over medium heat. It’s essential to cook the sauce gently; this not only prevents burning, but allows the flavors to fuse together beautifully.

While the sauce thickens, in a small bowl, create a slurry with:

• 1 tablespoon cornstarch
• 2 tablespoons cold water

Once smooth, add this slurry gradually to the simmering sauce, stirring constantly to avoid lump formation. Continue to cook for a few minutes until the sauce reaches your desired consistency; it should be thick enough to coat the back of a spoon.

Combining the Meatballs and Sauce

Once your sweet and sour sauce has reached its mouthwatering perfection, it’s time to unite it with the meatballs. To seamlessly blend the meatballs with the sweet and sour sauce, follow these steps:

1. Place the fully cooked meatballs in a large, heat-proof dish or directly in the saucepan. Carefully pour the sweet and sour sauce over the meatballs, ensuring they are evenly coated.
2. If using a slow cooker, the meatballs can be added to the sauce and set to low heat to stay warm until serving.

Serving Options

Serve over rice: Sweet and sour meatballs are delicious served over steamed white or brown rice. The sauce pairs perfectly with the rice, soaking into it and creating a flavorful dish.

2. Make sliders: Turn these sweet and sour meatballs into sliders by placing them on small Hawaiian rolls or slider buns. Add a slice of pineapple and some green onions for a tropical twist.
3. Serve as an appetizer: Sweet and sour meatballs make a great party appetizer for parties or gatherings. Place toothpicks in each meatball and serve them with extra sauce on the side for dipping.
4. Add vegetables: Consider adding bell peppers, onions, or other vegetables to the sauce for extra flavor and texture. This will make the dish more filling and nutritious.

Overall, there are many ways to enjoy sweet and sour meatballs, so feel free to get creative and customize the dish to your liking!

How to Keep Leftover Sweet and Sour Meatballs

Keep leftover sweet and sour meatballs in an airtight container in the fridge. This will be good for up to 3 days.

You can also freeze them to keep them longer. Thaw and reheat to serve.

Snappy Sweet and Sour Meatballs Recipe

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• Author: Magida
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: appetizer
• Method: cooking
• Cuisine: International

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Description

This sweet and sour meatballs recipe promises a perfect balance of flavors. Juicy meatballs are coated in a tangy, sweet sauce, making this dish a family favorite for dinner or parties. Quick, easy, and delicious.

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Ingredients

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Meatball Ingredients

• 500 g ground beef
• 1 medium-sized onion (chopped finely)
• salt and pepper to taste
• 1 egg
• 2 tablespoon flour
• cooking oil for frying

Sauce Ingredients

• 1/2 cup of ketchup
• 1/2 cup of brown sugar, packed
• 1/4 cup of white vinegar or rice vinegar
• 1/4 cup of pineapple juice (if using canned pineapple chunks, you can use the juice from the can)
• Optional: pineapple chunks, diced green bell pepper, white or yellow onions
• Young onions or minced parsley for garnish (optional)

For the slurry

• 1 tablespoon cornstarch
• 2 tablespoons cold water

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Instructions

• Lightly oil your hands with vegetable oil to allow you to roll even spheres without the meat mixture adhering to your skin.
• Place ground beef in a sizable mixing bowl. Add the rest of the meatball ingredients and mix them thoroughly but gently. Do not overmix.
• Fry the meatballs and set aside.
• Mix the sauce ingredients in a saucepan and bring to a simmer over medium heat. Make sure to cook the sauce gently.
• While the sauce thickens, in a small bowl, create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Once smooth, gradually add this slurry to the simmering sauce, stirring constantly to avoid lump formation. Continue to cook for a few minutes until the sauce reaches your desired consistency; it should be thick enough to coat the back of a spoon.
• Carefully pour the sweet and sour sauce over the meatballs, ensuring they are evenly coated. If using a slow cooker, the meatballs can be added to the sauce and set to low heat to stay warm until serving.
• Garnish with young onions or chopped parsley.

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