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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.
Anonymous says
am I missing something or where are the instructions for how to make the sauce?
Sue says
The directions for the sauce are step 2
Joan says
A delicious prairie meal! This recipe is always a hit at my table. I double 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.
Alain GAUTHIER says
I have now made this sauce twice and I am completely impressed!!! Looking forward to variants! Thanks!
Ian says
Another recipe that my family is telling me not to lose! How do I ever hope to lose the role as ‘cook’ in my family if I keep finding such delicious recipes like this one.
Amor says
Have anyone tried deep-frying the meatballs instead? We love fried food at home and so I’m thinking if they would come out as flavourful as the oven-baked 🙂 And anyone used a bit of pineapple bits/juice in the sauce?
Billie-Jean Bernard says
This recipe has been my go to for awhile now! My whole family loves it, even my picky toddlers 🙂
Judy says
I cut back on the sugar to 3/4cup. I also use half pork and half beef. These are always a hit! 🫶🏻
Megan says
These were incredible, perfect recipe! Just a question – is the 156 calories per one meatball or a few? Thanks!
Nancy says
OMG these are by far the best meatballs Ive ever had! Thanks for sharing
Fran says
Man oh man this recipe makes me wish my husband would eat meatballs! However, the sauce would be delicious over chicken or pork.
Diane 2025 says
I have tried this sauce in the past and use frozen meatballs. I’m not a very good cook so take shortcuts where I can. I gave meatballs and angel hair pasta (from a box) to my two neighbors and they really liked it. I will be making it for dinner tonight.
Liza says
The sauce is really good, I just double the sauce because we like extra for rice.
Jessica says
I do the same! My daughter’s favorite part.
Liza says
The sauce is really good, I just double it because we like extra for rice.