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My Mom’s sweet and sour meatballs recipe! These meatballs are baked in the oven in a retro sweet and sour sauce that can’t be beat!
How to Make Sweet and Sour Meatballs
The success of these sweet and sour meatballs is all due to the sauce – and this is a great sauce. The ketchup is a must have in it, and adds that extra zing! Mike’s mom used to make this for him many years ago and it’s still one of his favorite recipes. The best sweet and sour meatball recipes simply must have ketchup in it, that’s what makes this classic old fashioned meatball recipe the best one you’ll ever taste!
- Combine the meatball ingredients : bread crumbs, garlic, salt, pepper, egg, onions and ground beef
together in a stand mixer bowl. Use the paddle attachment and mix on low until combined. - Roll the meat mixture into meatballs, it makes approximately 24.
- Place the meatballs into a preheated 375°F oven.
- After about 20 minutes, take the meatballs out and drain the fat.
- Now you can cover those meatballs up with sauce. Pour the sauce over the meatball, covering them
completely. Finish cooking them until done. This can take up to another 20-
30 minutes depending on the size of your meatballs.
Sweet and Sour Meatballs Recipe Video
Sweet and Sour Sauce ingredients
The sweet and sour sauce is really simple! All you need is:
- 1 cup packed brown sugar
- 1 1/2 cups water
- 1/4 cup distilled white vinegar
- 3 tablespoons all-purpose flour or cornstarch
- 3 tablespoons soy sauce
- 1/4 cup ketchup
How to Make Sweet & Sour Sauce
- Preheat your oven to 375 °F
- Mix the sauce ingredients together in a medium sized sauce pan until fully combined.
- Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside.
Sweet and Sour Meatballs Recipe Step by Step Photos
Mix the brown sugar, soy,vinegar, water and ketchup in a pot.
Combine the breadcrumbs, egg and ground beef together in a bowl.
Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.
Pop them into the 375 degrees oven and start them cooking.
Mix your flour or cornstarch in cold water….
..and add it to the sauce.
After about 20 minutes, take the meatballs out for a second, and drain the fat out of them. And to gross you out and demonstrate why I do this, look at the cup of fat that I drained. Eeeew.
Now you can cover those babies up with sauce.
Finish cooking them until done, and they look oh-so saucy and delish like this!
When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it’s far better safe than sorry! It’s also good to be familiar with safe internal temperatures.
I love sweet and sour meatballs on rice, especially bad-for-you, white rice!
You don’t have to commit to eating these on rice, however. If you really want to go all retro, stick toothpicks in these babies and call them an appetizer. I’m thinking that these might make it into my second cookbook as just that : sweet and sour meatball appetizers.
Nothing says classy like a sweet and sour meatball on a toothpick…..
Happy cooking everyone! These meatballs are one of THE most popular recipes here on The Kitchen Magpie, and I’m sure it’s because they are a retro delight! Everyone loves a good sweet and sour meatball!
Also, if you love sweet and sour, check out my Retro Sweet & Sour Meatloaf
Happy cooking!
Love,
Karlynn
Sweet and Sour Meatballs
Ingredients
Meatball Ingredients
- 2 pounds ground beef
- 2 large eggs
- 1/2 cup dry bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup of diced onion (if you like onion in them)
Sweet and Sour Sauce
- 1 cup packed brown sugar
- 1 1/2 cups water
- 1/4 cup distilled white vinegar
- 3 tablespoons all-purpose flour or cornstarch
- 3 tablespoons soy sauce
- 1/4 cup ketchup
Instructions
- Preheat your oven to 375 °F
- Mix the sauce ingredients together in a medium sized sauce pan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside.
- Combine the meatball ingredients : breadcrumbs, garlic, salt, pepper, egg, onions and ground beef together in a stand mixer bowl. Use the paddle attachment and mix on low until combined. This makes for the BEST distribution of egg and crumbs through the meat!
- Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.
- Pop them into the 375 degrees oven and start them cooking.
- After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
- Now you can cover those meatballs up with sauce. Pour the sauce over the meatball, covering them completely.
- Finish cooking them until done, and they look oh-so saucy and delicious. This can take up to another 20-30 minutes depending on the size of your meatballs.
- When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it’s far better safe than sorry!
- I love sweet and sour meatballs on rice, especially bad-for-you, white rice! Serve with the side of your choice.
Liza says
The sauce is really good, I just double the sauce because we like extra for rice.
Liza says
The sauce is really good, I just double it because we like extra for rice.