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These sweet and sour meatballs are exquisite and easy to make. Deliciously glazed, they are irresistible!
Quickly bake them in the oven, then coat them in the rich glaze. They're perfect as an appetizer or a filling entree.
I enjoy meatballs and make them often. My favorites include pork meatballs, keto meatballs, turkey meatballs, and chicken meatballs.
These sweet and sour meatballs are especially good. The sauce they're cooked in is exceptionally flavorful, and they are ready in just 40 minutes.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Meatball Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
Here's an overview of the ingredients you'll need to make this recipe. The exact measurements are included in the recipe card below.
For the Meatballs:
- Lean ground beef: I like to use an 85/15 blend. I find that 93/7 is too lean.
- To season: Kosher salt, black pepper, onion powder, and garlic powder.
For the glaze:
- Unsweetened ketchup: I typically use the Primal Kitchen brand.
- Rice vinegar: It's OK to use white wine vinegar if that's all you have on hand.
- Honey: Just 2 tablespoons for the entire recipe. You can use a sugar-free substitute.
- Light soy sauce: Or use a gluten-free alternative if needed.
Variations
- Use ground pork instead of ground beef. You can also use a mix - half pork and half beef.
- Use fresh minced garlic instead of garlic powder.
- Add chopped cilantro to the beef mixture. I like the flavor it adds.
- Enjoy spicy food? Add a tablespoon of sriracha to the glaze.
Instructions
The original recipe for sweet and sour meatballs is my mother-in-law's. It calls for browning the meatballs in a skillet, cooking them in broth, and finally glazing them.
My mother-in-law's meatballs are amazing, but I am far too lazy for a three-step recipe! So I decided to streamline, skip the browning and cooking, and simply bake the meatballs, then coat them in the sauce.
The result is so good! Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the beef and spices. Place the meatball ingredients in a large bowl and use your hands to mix everything together.
Bake the meatballs. Divide the mixture into 20 portions and form it into meatballs. Arrange the meatballs in a single layer on a greased baking dish and bake them for 10 minutes at 400°F.
Prepare the glaze. Mix the glaze ingredients in a medium saucepan and heat them over medium-low heat.
Coat the meatballs. Add the meatballs to the sauce and turn to coat. Keep cooking until the meatballs are heated through and the glaze is thickened, about 5 more minutes.
Expert Tips
- When mixing the seasonings into the ground beef and shaping the meatballs, try to use a light touch and work the meat lightly. This will help prevent the meatballs from being too dense.
- You can mix a teaspoon of cornstarch into the glaze to help thicken it. I don't usually find it necessary, but it's an option.
Recipe FAQs
Should I add eggs or breadcrumbs to the beef mixture?
There's no need for a filler (breadcrumbs) or binder (eggs). The meatballs keep their shape well. If you work them lightly, they'll be light and fluffy and won't come out too dense.
Can I make these meatballs with jelly?
Yes. You can use grape jelly (regular or sugar-free) instead of honey. But honey tastes better, in my opinion.
Can I fry these meatballs instead of baking them?
Yes. You can heat 2 tablespoons of avocado oil in a very large (14-inch) lidded skillet over medium-high heat. Add the meatballs in a single layer and cook them, turning frequently, until golden brown, 5 minutes.
Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook until the meatballs are cooked through (internal temperature should be 165°F), about 3 more minutes. Drain and add the sauce.
Serving Suggestions
You can serve these meatballs with toothpicks as an appetizer. But I usually serve them as a main dish for dinner. They're excellent on a bed ofcauliflower rice or mashed cauliflower.
I usually add an Asian-style vegetable such as sauteed bok choy, cabbage stir-fry, Asian Brussels sprouts, or Chinese green beans.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze these metaballs for up to three months.
More Meatball Recipes
- co*cktail Meatballs
- Meatballs with Tomato Sauce
- Lamb Meatballs
- Turkey Meatballs
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Recipe Card
4.99 from 266 votes
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Sweet and Sour Meatballs
Thesesweet and sour meatballsare exquisite and easy to make. Deliciously glazed, they are irresistible!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 293kcal
Author: Vered DeLeeuw
Ingredients
- 1 teaspoon olive oil for pan
Meatballs:
- 1 pound lean ground beef (85/15)
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Glaze:
- ½ cup unsweetened ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey (or a sugar-free substitute)
- 2 tablespoons light soy sauce (or a gluten-free alternative)
- 1 teaspoon cornstarch Optional, to thicken the sauce
Instructions
Preheat your oven to 400°F. Brush a rimmed baking dish (such as a 9 X 13 dish) with oil.
Mix the meatball ingredients (ground beef, salt, pepper, onion powder, and garlic powder) in a large bowl. Form 20 meatballs and place them in the prepared baking dish. Bake them for 10 minutes.
While the meatballs are baking, whisk the glaze ingredients (ketchup, vinegar, honey, soy sauce, and cornstarch if using) in a medium saucepan. Heat the glaze over medium-low heat.
Add the meatballs to the saucepan and turn to coat them in the sauce. Keep cooking, turning frequently, until the meatballs are cooked through and the sauce has thickened, for about 5 minutes. Serve immediately.
Video
Notes
- When mixing the seasonings into the ground beef and shaping the meatballs, try to use a light touch and work the meat lightly. This will help prevent the meatballs from being too dense.
- The nutrition info assumes that real honey was used. Nutrition info if using a sugar-free sweetener: Calories 261, Total Fat 17g, Saturated Fat 7g, Sodium 643mg, Carbohydrate 4g, Fiber 0g, Sugars 0g, Protein 21g.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze these metaballs for up to three months.
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Nutrition per Serving
Serving: 5meatballs | Calories: 293kcal | Carbohydrates: 12g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Sodium: 643mg | Sugar: 8g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
