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Why You’ll Love My Recipe
The real star of these meatballs is the sauce – and it’s seriously that good! Sweet, tangy, and perfectly balanced, it coats every bite in classic, nostalgic comfort. These meatballs taste just like the ones mom used to make, bringing all those cozy flavors to your table!
If you’re a fan of meatballs, you’ll definitely want to try my delicious Meatball Sub, Meatball Soup, or Classic Retro Porcupine Meatballs next!
Reader Review
A delicious prairie meal! This recipe is always a hit at my table. I doubled the sauce because it is so good – my late aunt made a very similar sauce, but never wrote down the recipe. I was elated when I found this recipe, as it tasted just like I remembered.
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make – especially with a stand mixer doing some of the work!
- Total Time: You’ll have these meatballs on the table in about 45 minutes from start to finish.
- Variations: If you want to boost the nutrition, add diced bell peppers or celery to your meatball mixture! You can also elevate the flavor with extra seasonings like paprika, garlic powder, or a pinch of cayenne. Serve your meatballs with my Mushroom Rice or The BEST Buttery Garlic Mashed Potatoes and some Roasted Broccoli for a full meal!
- Tools For This Recipe: You will need a medium saucepan, a whisk, a stand mixer with a paddle attachment, a roasting pan for the meatballs, and a small bowl.
What You’ll Need for Ingredients
Ground Beef: Ground beef is a classic base for these meatballs, and pairs perfectly with diced onion for that traditional flavor. Karlynn’s Tip: If you want to switch things up, try a 50/50 mix of beef and pork, or use all pork for a slightly different taste!
Dry Bread Crumbs: A staple in meatballs, breadcrumbs help bind everything together while keeping them tender. They work wonderfully with the minced garlic, salt, and pepper in the mixture!
Ketchup: Ketchup is key to that signature sweet-and-sour flavor, adding a special zing to the sauce. Karlynn’s Tip: For extra depth, a splash of Worcestershire sauce is delicious. You can use store-bought or try my Homemade Worcestershire Sauce to really elevate the taste!
Egg: Using two eggs adds moisture and richness to the meatball mixture, helping create a soft, cohesive texture.
Brown Sugar: Packed brown sugar brings a caramel-like sweetness that balances out the tangy elements in the sauce. Karlynn’s Tip: If you’d prefer an alternative to brown sugar, maple syrup works well too – just adjust the amount to taste!
How To Make Sweet and Sour Meatballs
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 375°F.
- Prepare the meatball sauce according to the instructions in the recipe card.
- Combine the meatball ingredients in a stand mixer bowl. Use the paddle attachment and mix on low until combined.
- Roll the meat mixture into balls, approximately 24 total.
- Place the meatballs into the oven.
- After about 20 minutes, take the meatballs out and drain the fat into a small bowl.
- Pour the sauce over the meatballs, covering them completely. Finish cooking them until done, approximately 20-30 minutes depending on the size of your meatballs.
- Serve with the side of your choice and enjoy!
Karlynn’s Tips and Tricks for the Perfect Sweet and Sour Meatballs
- Serve It Your Way: These meatballs are classic served over rice (white rice is always my favorite), but you’ve got options! For a retro twist, serve your meatballs with toothpicks as an easy appetizer. It’s perfect for parties or sharing!
- Cook to the Right Temperature: Make sure your meatballs reach a safe internal temperature of 165°F to ensure they’re fully cooked and safe to enjoy!
- No Stand Mixer? No Problem: If you don’t have a stand mixer on hand, you can easily mix everything by hand using a large bowl and a spoon (or clean hands). Just mix until combined – no fancy equipment needed!
Storage Instructions
These meatballs store beautifully, making them great for weekday leftovers or meal prep!
Refrigerator: Let your meatballs cool completely, then transfer them to an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave until warmed through.
Freezer: Place cooled meatballs (with or without sauce) in a freezer-safe container and freeze for up to 3 months, following USDA food safety guidelines. Thaw in the refrigerator overnight, then reheat gently until hot.
More Delicious Meatball Recipes
Why stop at sweet and sour? For more tasty weeknight dinners, try these no-fuss Meatball Recipes next:
- Made with just 3 ingredients, these Grape Jelly Meatballs are always a crowd-pleaser!
- My Meatballs with Homemade Mushroom Sauce are rich, decadent, and so good you’ll want to make them again and again.
- Creamy, comforting, and smothered in gravy, these Rich and Creamy Swedish Meatballs are perfect served over egg noodles.
And just like that, you’ve got a batch of Sweet and Sour Meatballs that are saucy, comforting, and full of classic flavor! Whether you’re serving them over rice or as a retro-style appetizer, this recipe is always a hit.
Give it a try, enjoy every bite, and don’t forget to leave a comment below to let me know how it turned out! I always love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Sweet and Sour Meatballs
Video
Ingredients
Meatball Ingredients
- 2 pounds ground beef
- 2 large eggs
- ½ cup dry bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup diced onion , if you like onion in them
Sweet and Sour Sauce
- 1 cup packed brown sugar
- 1 ½ cups water
- ¼ cup distilled white vinegar
- 3 tablespoons all-purpose flour or cornstarch
- 3 tablespoons soy sauce
- ¼ 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rosemarie from Winnipeg says
Very similar to my s&s meatball recipe. Try using FRESH BREADCRUMBS – they’ll make even more tender meatballs!!
Janet says
This recipe turned out great. I made the whole recipe and managed to freeze them in 8 packages of 3 meatballs balls per package. The taste was very familiar to when my husband used to make them.
Jennifer says
Try adding green pepper and pineapple chunks as well as sweet baby gherkins.
Kim H says
Thanks, this is a good recipe. The only change I made was to add 1/4c more ketchup as it was too vinegary at first. But everyone ate it up.
Tanya Burley says
Absolute best sweet and sour meatball sauce!
Maxine Mann says
These are a hit everyone I make them – even the fussiest of eaters love them !! Can make the night ahead too for convenience and still wonderful !
Judy says
I made these for a church supper and they loved them. I cut the sugar back to about 1/2 cup. I am making for my family tonight. Thank you.☺️
Myrna says
Hubby loves this new recipe to take for his work lunch. I combined beef and pork, used scallions instead of onions (he has IBS, so no garlic or onions for him), and I got 30 good-sized meatballs. Thanks for this new addition to his “regulars”.
Brigitte says
Made this recipe tonight, it was fantastic. I liked that there was plenty of sauce to be extra generous when serving. Not too sweet was just right. 😋
MaryAnne says
This recipe is the best one I have ever found! Thank you!
ROBERT BATEMAN says
Must try! Great meat balls.
Rena says
Question: It doesn’t say, do you bake them covered or uncovered? I assume covered but I want to be sure.
Darlene says
Would this recipe with work with 1 lb of ground beef and 1 lb of ground pork?
Debbie says
I have a question on your sweet and sour meatballs. Can you make them ahead and place in the freezer? Or will the cornstarch in the sauce breakdown upon re-heating?
Thanks,
Mr. Kitchen Magpie says
Yes you absolutely can.
Christine says
Just made these! They are deliciously simple and perfect. Even my 13 year old daughter ate them up happily and she is a picky eater. Most times she doesn’t like sauce on her meatballs- but this one did the trick 😉
I used one pack of ground beef (about a pound) and I found that I had way too much sauce – I will probably cut some of it down for next time. Great recipe! Thanks
Dallas says
Wow! I really enjoyed this and so did my family! and it made so many meat balls. I didn’t have vinegar so i replaced it with lemon juice and it was very good! definitely gonna try again and i’ll have to get vinegar
Shannon says
The first time I made these, I didn’t have any white vinegar so I had to use apple cider vinegar. They were good, but I just knew once I had white vinegar they’d be perfect… so I went out and got the white vinegar and made them again 2 days later. Magical! These are the best meatballs! Thank for this wonderful piece of classic comfort food perfection.
Nellie Atleo says
So so good! Instead of water I used organic orange juice from Costco, added red and green pepper and onion to the sauce. Thank you!
Ida says
I have never left a comment on a recipe before- here is a first! After a way too sour sweet and sour sauce recipe fail, I tried your recipe to see if I can salvage my meatballs. It was so so good! I did add a clove of garlic to the sauce recipe. Thank you for saving my meatballs!
Michelle says
I did everything exactly as written and it was SO delicious! Bonus – there was enough left over for lunch tomorrow after feeding 5 tonight. Awesome recipe!
Aimee says
These are SO good. Didn’t change a thing. Perfection!!
Tammy says
Yup, this is it… my go to sweet and sour meatball recipe. Easy and we all love it.
Tammy says
I’m giving these a 5 star rating because they are pretty much exactly what I remember from childhood. And so easy to make! Given my adult palette, I would probably ease up on the brown sugar and add a little more soy sauce. But YUM! Loved them in all their over sweetness as a Christmas Eve treat.
Melissa says
Cannot wait to try these. I was wondering if adding a can of pineapple chunks would be good?
Francyne says
In the meat balls can you had fresh ginger
Char says
Agreed I do 3/4 brown sugar and 4 tbsp soy sauce, love it so good everytime
Mariah French says
I love this recipe! I don’t consider myself a cook at all, but it’s so easy to follow and it actually uses normal ingredients that I already have.
Char says
My go to recipe, my hubby loves it and so do I. Its so easy to make and i usually have everything already in my pantry and fridge.
Marcy P Gutierrez says
HI. I just ran across the Sweet and Sour Meat Balls. I enjoy the recipe collection. Let’s just say I had a memory of my Mom & and Dad making it! Being from a large Irish family, They always made these in the Crockpot! I’m making them tomorrow!Thank you for a wonderful memory that I didn’t know that I had!!! God bless 🙏.
Joyce cantin says
Thanks so much! Loved this recipe. Served with soba noodles and brocoli , just the right amount of sweet and sour
Mitch says
It’s good and easy to make. Not the best ever, but still great!
Karyn says
Oh Karlynn! Thankyou for this recipe!! I have been hunting for this (lost) recipe for years…many searches but never exactly quite right…this is the one…big hug to you!!
David Ashley says
Love it, simple easy recipe.
Carole says
I was surprised to see you make them in the stand mixer. I thought the less you handled them the softer they would be. Will have to try this recipe shortly.
Carmen de la Chevrotiere says
I made just the sweet and sour sauce for ready-made meat balls. It was a hit and will now have to replace my current go-to sweet and sour sauce recipe!!