These Sweet and Sour Meatballs are an easy, flavorful dinner made with juicy homemade meatballs and a tangy sweet-and-sour sauce using common pantry ingredients. Ideal for a quick weeknight dinner, a freezer-friendly meal, or a crowd-pleasing appetizer, this recipe comes together quickly and reliably.
Serve over white rice, noodles, or present as bite-sized appetizers with toothpicks. This family favorite is ready in 30 minutes or less.
I make this meatball recipe when time is tight—most of my weeknight meals need to be ready fast. The recipe scales well if you want to double it and freeze some meatballs for later. The finished meatballs have a meatloaf-like flavor without the long bake time, making them a great alternative for picky eaters.
Ingredients for Sweet and Sour Meatballs
Meatball ingredients:
- 1 pound lean ground beef (lean helps prevent greasiness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 egg
- 1/2 cup milk
- 1/4 cup grated yellow onion
- 1/2 cup regular oats (or substitute breadcrumbs)
Sweet and sour sauce ingredients:
- 1 cup ketchup
- 1 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/4 cup diced onion
How to Make Sweet and Sour Meatballs
Preheat the oven to 400°F (204°C). In a large bowl, combine all meatball ingredients and mix with a wooden spoon or your hands until evenly combined. Scoop out portions with a tablespoon, spoon, or cookie scoop and roll into uniform balls.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on each side for 2–3 minutes to develop color. While they brown, whisk together the sauce ingredients in a bowl.
If your skillet is oven-safe, keep the meatballs in it; otherwise transfer them to a greased 9 x 13-inch baking dish. Pour the sauce evenly over the browned meatballs and bake uncovered for 15–20 minutes, until the sauce bubbles and thickens and the meatballs reach an internal temperature of 165°F (74°C).
Serve immediately on their own or spoon over rice for a complete meal. For smaller bite-sized appetizers, roll smaller meatballs and bake the same way; serve with toothpicks.
Side dish ideas
These meatballs pair well with simple vegetable sides. Some ideas:
- Garlic butter broccoli
- Oven-roasted vegetables
- Sautéed asparagus with lemon
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat individual portions in the microwave until hot, or warm in the oven covered until heated through.
Sweet and Sour Meatballs
5 mins
20 mins
25 mins
6
Ingredients
- 2 tbsp olive oil
Meatballs
- 1 pound lean ground beef
- 1/2 cup oatmeal
- 1 egg
- 1/2 cup milk
- 1/4 cup grated onion
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Sweet and Sour Sauce
- 1 cup ketchup
- 1 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/4 cup onion, diced
Instructions
- Preheat oven to 400ºF.
- Combine meatball ingredients in a large bowl and mix until just combined.
- Form meatballs with a cookie scoop or spoon and roll into balls.
- Heat a 12-inch skillet over medium-high heat with olive oil and brown meatballs on each side (2–3 minutes).
- If skillet is oven-safe, leave meatballs in it; otherwise transfer to a greased 9 x 13-inch baking dish.
- Stir together sauce ingredients, pour over meatballs, and bake 15–20 minutes until bubbly and thickened.
- Remove from oven and serve over rice or as desired.
Notes
- Check doneness with an instant-read thermometer: meatballs should reach 165ºF (74ºC).
- Make smaller meatballs for appetizers and serve with toothpicks.
These meatballs use familiar pantry ingredients to create a bright, tangy sauce that clings to tender baked meatballs. They’re perfect for a fast family dinner or for serving as a simple appetizer at gatherings.
