These Sweet and Sour Meatballs are an easy, family-friendly weeknight dinner made from juicy homemade meatballs simmered in a tangy sweet-and-sour sauce. With simple pantry ingredients and minimal hands-on time, this recipe is ready in about 30 minutes and works well served over rice, noodles, or as a toothpicked appetizer for gatherings.
Quick to prepare, freezer-friendly, and crowd-pleasing, these meatballs are a reliable go-to when you want comforting, flavorful food without a lot of fuss.
Why this Sweet and Sour Meatballs recipe works
The recipe balances savory beef meatballs with a bright, sweet-and-tart sauce. Using oatmeal in the meatball mix keeps the texture tender while helping the meatballs hold together, and browning them briefly before baking adds flavor. The sauce is made from common ingredients—ketchup, brown sugar, and vinegar—so you can usually make it with what’s already in your pantry.
Ingredients for Sweet and Sour Meatballs
Meatball ingredients
- 1 pound lean ground beef
- 1/2 cup oatmeal (or substitute breadcrumbs)
- 1 egg
- 1/2 cup milk
- 1/4 cup grated yellow onion
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for browning)
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
Follow these straightforward steps to make this quick recipe:
Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins
Servings: 6 | Calories: 378 kcal
Instructions
- Preheat the oven to 400ºF (200ºC).
- In a large bowl combine the ground beef, oatmeal, egg, milk, grated onion, parsley, garlic powder, salt, and pepper. Mix with a wooden spoon or your hands until evenly combined.
- Form the mixture into even meatballs using a spoon, measuring cup, or cookie scoop. Roll between your palms to shape and set them on a plate.
- Heat a 12-inch oven-safe skillet over medium-high heat and add the olive oil. Brown the meatballs on all sides, about 2–3 minutes total; this adds color and flavor. If you don’t have an oven-safe skillet, brown the meatballs in a pan and transfer them to a greased 9 x 13-inch baking dish.
- While the meatballs are browning, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and diced onion to make the sweet and sour sauce.
- Pour the sauce evenly over the browned meatballs, making sure they’re coated.
- Bake uncovered in the preheated oven for 15–20 minutes, until the sauce is bubbly and the meatballs reach an internal temperature of 165ºF. Remove from the oven and let rest briefly.
Serving suggestions
Serve the meatballs hot over steamed white rice or noodles. They also make a tasty appetizer—roll into smaller meatballs, bake with sauce, and serve with toothpicks.
Side dish ideas
- Garlic butter broccoli
- Oven-roasted mixed vegetables
- Sautéed asparagus with lemon
Storage and leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the meatballs and sauce for up to 3 months. Reheat portions in the microwave or warm gently on the stovetop until heated through.
Notes
- Use an instant-read thermometer to ensure meatballs reach 165ºF for safe consumption.
- To serve as an appetizer, make smaller meatballs and reduce baking time as needed until cooked through.
- Oatmeal gives a tender texture, but you can substitute breadcrumbs if preferred.
This sweet-and-sour meatball recipe is reliable, quick, and adaptable. It’s perfect when you want a satisfying, saucy main with minimal prep and big family appeal.