Tangy Glazed Meatballs

Sweet and Sour Meatballs offer an irresistible blend of savory, sweet, and tangy flavors, making them a standout dish that’s perfect for any occasion. These succulent meatballs, coated in a vibrant homemade sauce and complemented by crisp-tender sweet peppers and juicy pineapple chunks, promise a truly satisfying and memorable meal. Serve them generously over a bed of fluffy rice to soak up every last drop of that amazing sauce, creating a complete and utterly delicious dining experience that your whole family will crave.

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Dinner That’ll Have Everyone Going Back for More!

As a busy cook always looking for exciting yet simple dinner solutions, meatballs have long been my secret weapon. They’re incredibly versatile and a guaranteed crowd-pleaser, especially when I’m searching for inspiration on what to make for dinner. My site is home to a treasure trove of delicious meatball recipes, but a few years ago, after perfecting my sweet and sour chicken stir-fry, a brilliant idea struck me: why not transform those beloved sweet and sour flavors into juicy, tender meatballs using ground beef?

And let me tell you, it was a game-changer! The moment these Sweet and Sour Meatballs hit our dinner table, they became an instant sensation. My kids, who can sometimes be picky eaters, absolutely devoured them and have been begging for this dish on repeat ever since that first glorious batch. It’s truly remarkable how a simple switch from chicken to ground beef created such a sensation.

What makes these meatballs so special? They’re incredibly tender and packed with a burst of flavor in every bite, thanks to the rich ground beef and a perfectly balanced sweet and sour sauce. Beyond their delicious taste, they come together with surprising ease, making them an ideal weeknight meal or a fantastic option for entertaining. This recipe delivers that authentic “takeout taste” right in your own kitchen, but with the wholesome goodness of a homemade meal. It’s the kind of dinner that truly satisfies, leaving everyone feeling happy and asking for seconds!

Essential Ingredients for Sweet and Sour Meatballs

Crafting the perfect Sweet and Sour Meatballs starts with selecting the right ingredients. Each component plays a vital role in achieving that signature taste and texture:

• Ground beef: For the most flavorful and juicy meatballs, opt for ground beef with a slightly higher fat content, such as 85/15. This ensures the meatballs remain moist and tender as they cook, preventing them from drying out and maximizing their deliciousness.
• Panko breadcrumbs: While regular breadcrumbs work, panko breadcrumbs are a game-changer. Their unique flaky texture leads to lighter, crispier meatballs compared to the denser result often achieved with traditional breadcrumbs, contributing to a superior mouthfeel.
• Coconut milk: Incorporating coconut milk into the meatball mixture adds an incredible richness and subtle sweetness that beautifully complements the beef. While lite coconut milk can be used, full-fat coconut milk will deliver a more profound and luxurious flavor, enhancing the overall depth of the dish.
• Bell peppers: These vibrant vegetables are essential for both color and crunch. I love using a mix of red, orange, and green bell peppers to create a visually appealing dish, but any single color will work wonderfully. They add a sweet, fresh counterpoint to the savory meatballs and tangy sauce.
• Mandarin oranges: For a burst of natural sweetness and a delicate citrus note, canned mandarin oranges (packed in juice, not syrup) are ideal. Their bright flavor and soft texture integrate seamlessly into the sauce, adding a lovely touch of fruitiness.
• Yellow onion: Grating the yellow onion is a simple yet effective trick. It helps the onion cook down faster and ensures its flavor is evenly distributed throughout the meatballs, without leaving large, crunchy pieces that might be undesirable in the final texture.
• Pineapple chunks: No sweet and sour dish is complete without pineapple! Make sure to drain the canned pineapple chunks thoroughly, but don’t discard the juice. Reserve it, as that precious liquid will be used to enhance the tangy and sweet notes in our homemade sauce.
• Aromatics & Spices: Garlic, fresh ginger, dried minced onion, salt, and pepper are key for building the foundational flavors of the meatballs and the sauce.
• Sweet and Sour Sauce Staples: Granulated sugar, rice vinegar, ketchup, Worcestershire sauce, soy sauce, and oyster sauce create the iconic sweet, sour, and umami profile. Cornstarch is used as a thickening agent, and a touch of sesame oil adds a nutty finish.

How To Make Flavorful Sweet and Sour Meatballs: A Quick Guide

Preparing these delectable Sweet and Sour Meatballs is simpler than you might think! Follow these streamlined steps to bring this family-favorite dish to life:

1. Prepare the Meatballs: Combine ground beef with panko breadcrumbs, egg, coconut milk, and a blend of seasonings. Gently mix until just combined, then form into uniform meatballs. Broil them until beautifully browned and cooked through, ensuring they are tender and juicy.
2. Sauté the Vegetables and Fruits: In a large pan or wok, sauté grated onions, garlic, and fresh ginger until fragrant. Add the colorful bell peppers, cooking until they are crisp-tender. Finally, incorporate the drained mandarin oranges and pineapple chunks for a burst of fruity sweetness.
3. Craft the Sweet and Sour Sauce: In a separate bowl, whisk together granulated sugar, rice vinegar, the reserved pineapple juice, ketchup, Worcestershire sauce, soy sauce, and oyster sauce. This creates the base of your rich, tangy, and sweet sauce.
4. Thicken and Combine the Sauce: Gradually pour a cornstarch and water slurry into the sauce mixture while continuously whisking. Cook over medium heat until the sauce thickens to a glossy, desirable consistency. Stir in a hint of sesame oil at the end for an extra layer of flavor.
5. Toss and Serve: Gently add the cooked meatballs to the pan with the thickened sweet and sour sauce and vegetables, tossing to ensure every meatball is thoroughly coated. Serve these magnificent Sweet and Sour Meatballs piping hot over steamed rice, garnished with sesame seeds and green onions for a truly irresistible meal.

Expert Tips for Perfect Sweet and Sour Meatballs

Achieving perfectly tender and flavorful meatballs is easier with a few simple techniques:

• Avoid Overmixing: This is perhaps the most crucial tip for tender meatballs. Mix the ground beef and other ingredients just until they are combined. Overmixing can lead to dense, tough meatballs, as it develops the proteins in the meat too much. A light touch ensures a moist and delicate texture.
• Keep Ingredients Cold: Starting with cold meat and other ingredients helps keep the fat solidified, which makes the mixture less sticky and easier to roll. Additionally, lightly oiling your hands or spraying them with cooking spray before shaping the meatballs will prevent sticking and ensure a smoother, more efficient rolling process.
• Consistent Size is Key: Aim to roll your meatballs to a uniform size, typically around 1 1/4 inches in diameter. This consistency is vital for even cooking, ensuring all meatballs finish cooking at the same time and none are undercooked or overcooked. A mini scoop can be a very helpful tool for achieving this uniformity with ease.
• Use a Meat Thermometer: For food safety and optimal doneness, always use a reliable meat thermometer. Insert it into the center of a meatball to confirm it reaches an internal temperature of 160°F (71°C). This guarantees they are safe to eat without being dry.
• Grease Your Pan Generously: When broiling or baking meatballs, lining your sheet pan with aluminum foil and generously greasing it with cooking spray or oil is essential. This prevents the meatballs from sticking to the pan, ensuring they can be easily flipped and removed without tearing apart, and makes cleanup a breeze.

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5 from 3 votes

Sweet and Sour Meatballs

By Chelsea Lords

Sweet and Sour Meatballs are a flavor-packed hit! Juicy meatballs in an irresistible sauce with sweet peppers, pineapple, and aromatics. Serve over rice for a hearty, delicious meal.

Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 48 minutes

Servings: 4 servings

Equipment

• Sheet pan (15″ x 10″)
• Aluminum foil
• Large pan or wok

Ingredients

• Cooking spray

Meatballs (see note 1)

• 2 pounds ground beef 85/15 for optimal juiciness
• 2/3 cup panko breadcrumbs see note 2 for details on panko
• 2 tablespoons dried minced onion
• 1 large egg
• 1/4 cup coconut milk full-fat or lite, full-fat recommended for richer flavor
• 1-1/2 teaspoons ground ginger
• 2 teaspoons salt
• 1/4 teaspoon pepper

Veggies and Fruit

• 1 tablespoon vegetable oil or canola oil
• 1/2 cup grated yellow onion grated on large holes of a grater
• 1 teaspoon garlic grated on a fine grater
• 1 teaspoon fresh ginger grated on a fine grater
• 3 bell peppers I use 1 red, 1 orange, and 1 green for color; cut into 1-inch pieces
• 1/2 cup mandarin oranges canned in juice, not syrup
• 1 cup pineapple chunks canned in juice, not syrup; drain and reserve 3 tbsp juice

Sweet and Sour Sauce

• 1/3 cup granulated sugar
• 1/4 cup rice vinegar
• 3 tablespoons pineapple juice (reserved from canned pineapple)
• 3 tablespoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 tablespoon + 1 teaspoon cornstarch whisked together with 1/2 cup (109g) water
• 1/8 teaspoon sesame oil
• Cooked rice for serving, see note 3 for preparation tips
• Toasted sesame seeds to garnish, optional
• Thinly sliced green onions to garnish, optional

Instructions

• Preheat your broiler to high, positioning the oven rack approximately 4 inches from the heating element. Line a standard sheet pan (15″ x 10″) with aluminum foil, then generously grease the foil with cooking spray to prevent sticking and ensure easy cleanup.
• Begin your prep by peeling the outer layer of a yellow onion, then grate it using the large holes of a grater until you yield about 1/2 cup of grated onion. Next, peel both garlic and fresh ginger, grating them finely until you have approximately 1 teaspoon of each. Cut your bell peppers into uniform 1-inch pieces. For the fruit components, measure out 1/2 cup of canned mandarin oranges, including their juices. Drain 1 cup of canned pineapple chunks, making sure to reserve 3 tablespoons of the juice to be used later in the sweet and sour sauce.
• For the Meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, dried minced onion, egg, coconut milk, ground ginger, salt, and pepper. Use your hands to mix the ingredients gently until they are just combined. Be careful not to overmix, as this can result in tough meatballs. Lightly rub a little oil on your hands (or spritz with cooking spray) to prevent sticking, then roll the meat mixture into meatballs, each approximately 1 and 1/2 tablespoons in size. This should yield about 30–32 meatballs. Arrange the rolled meatballs evenly on the prepared sheet pan and drizzle them with 2 tablespoons of oil. Place the sheet pan in the preheated oven under the broiler. Broil, flipping the meatballs every 2 minutes, until they are thoroughly cooked through. This typically takes 4–8 minutes (around 5–6 minutes in my oven). Begin checking the internal temperature with a meat thermometer at the 4-minute mark, aiming for 160°F (71°C) for safety and doneness.
• For the Veggies: While the meatballs are broiling, add 1 tablespoon of vegetable or canola oil to a large pan or wok and heat it over medium heat. Once the oil is hot, add the grated onion, fresh ginger, and garlic. Cook, stirring frequently, for 2–3 minutes until fragrant. Next, add the chopped bell peppers and continue to stir-fry for 4–6 minutes, or until they become mostly crisp-tender, retaining a slight bite.
• For the Sweet and Sour Sauce: To the pan with the cooked veggies, add the granulated sugar, rice vinegar, the reserved pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and the mandarin oranges (including their juices). Mix all ingredients thoroughly to combine, gently smashing the mandarin oranges slightly to release their flavor. In a separate small bowl, whisk together the cornstarch and 1/2 cup of water until completely smooth, forming a cornstarch slurry. Slowly pour this cornstarch slurry into the sauce in the pan while continuously whisking to prevent lumps. Bring the sauce to a rapid simmer and let it simmer for 1–2 minutes, then reduce the heat to medium-low and continue to simmer for another 1–2 minutes, or until the sauce has thickened sufficiently to your desired consistency. Finally, stir in the drained pineapple chunks. Remove the pan from the heat and stir in the sesame oil, which adds a wonderful nutty aroma to finish the sauce.
• To serve, arrange generous portions of cooked white rice on plates (see note 3 for perfect rice preparation). Carefully place the hot meatballs over the rice. Ladle a generous amount of the vibrant sweet and sour sauce and colorful veggies over the meatballs. If desired, garnish with toasted sesame seeds and thinly sliced green onions for an extra touch of flavor and visual appeal. Serve immediately and enjoy this truly satisfying homemade sweet and sour meal!

Recipe Notes

Note 1: Adjusting for Sauce Preference: If you prefer a dish with a much more generous amount of sauce, I recommend halving the meatball quantities in the recipe. This ensures a higher sauce-to-meatball ratio, perfect for those who love to drench their rice!

Note 2: Understanding Panko Breadcrumbs: Panko is a specific type of Japanese-style breadcrumb known for its light, airy, and flaky texture. Unlike traditional breadcrumbs, panko absorbs less oil, resulting in a crispier and less greasy finish. You can usually find panko breadcrumbs near other breadcrumbs in the baking aisle or in the international/Asian food aisle of your local grocery store.

Note 3: Perfect Rice for Serving: I find that basmati rice pairs exceptionally well with the flavors of these Sweet and Sour Meatballs due to its delicate aroma and fluffy texture. Here’s my preferred method for preparing it for this dish:

• Measure the desired amount of rice and place it in a fine-mesh sieve. Rinse thoroughly under cold running water until the water runs clear. This removes excess starch, preventing sticky rice.
• Transfer the rinsed rice to a bowl and cover it with fresh water. Allow it to soak for about 5–10 minutes. Soaking helps the rice cook more evenly and prevents it from breaking.
• While the rice is soaking, fill a large pot with water and bring it to a rolling boil over high heat.
• Once the water is boiling vigorously, drain the soaked rice thoroughly and add it to the pot of boiling water.
• Cook the rice without reducing the heat for approximately 5 minutes. At this point, taste a grain to check for tenderness. If it’s not quite tender enough, continue cooking for an additional 1–2 minutes. Once cooked, drain the rice completely using a fine-mesh sieve and fluff it gently with a fork before serving.

Storage: To maintain the best quality and flavor, store the sweet and sour sauce, meatballs, and cooked rice separately. Each component should be placed in its own airtight container and refrigerated. When stored properly, they will all stay good for 4–5 days in the fridge. This separate storage method helps to prevent the meatballs from becoming soggy and the rice from clumping.

Nutrition

Serving: 1serving |
Calories: 909kcal |
Carbohydrates: 74g |
Protein: 52g |
Fat: 44g |
Saturated Fat: 20g |
Cholesterol: 201mg |
Sodium: 865mg |
Potassium: 1203mg |
Fiber: 6g |
Sugar: 41g |
Vitamin A: 3150IU |
Vitamin C: 130mg |
Calcium: 149mg |
Iron: 8mg

Nutrition information is automatically calculated and should only be used as an approximation.

Enjoyed This Recipe? Share Your Thoughts Below!

We hope you thoroughly enjoy creating and tasting these Sweet and Sour Meatballs. They are a testament to how simple ingredients, combined with a little love, can create an extraordinary meal that rivals your favorite takeout. Whether it’s a busy weeknight or a special family gathering, this recipe is sure to become a cherished part of your culinary repertoire. Don’t hesitate to experiment with different bell pepper colors or even add a touch of spice if you dare! Happy cooking!