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Easy Sweet and Sour Meatballs Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American-Chinese Fusion

Description

This Easy Sweet and Sour Meatballs recipe features tender, oven-baked meatballs coated in a tangy and sweet homemade sauce. Combining simple pantry ingredients like ground beef, breadcrumbs, and a flavorful mixture of ketchup, rice vinegar, and brown sugar, this dish comes together quickly and is perfect as an appetizer or served over rice or noodles for a satisfying meal.

Ingredients

Scale

Meatballs

  • 1 lb ground beef (or combination of meats)
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Sweet and Sour Sauce

  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Instructions

  1. Prepare the Meatballs: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking. This step sets the foundation for cooking the meatballs evenly.
  2. Mix Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, egg, finely chopped onion, minced garlic, soy sauce, salt, and black pepper. Mix everything thoroughly until well incorporated but avoid overmixing to keep the meatballs tender.
  3. Form Meatballs: Roll the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking. Place them on a parchment-lined baking sheet to prevent sticking.
  4. Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20 to 25 minutes, or until they are golden brown and cooked through. This ensures they remain moist inside while having a slight crisp exterior.
  5. Prepare the Sauce: While the meatballs are baking, combine ketchup, rice vinegar, brown sugar, and soy sauce in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until it begins to simmer.
  6. Thicken the Sauce: Stir the cornstarch slurry into the saucepan and continue to cook for 1 to 2 minutes or until the sauce has thickened to your desired consistency.
  7. Combine Meatballs and Sauce: Add the baked meatballs into the saucepan with the thickened sauce. Toss them gently to ensure each meatball is well coated with the sweet and sour sauce.
  8. Simmer to Meld Flavors: Let the meatballs simmer in the sauce for about 5 minutes. This step infuses the meatballs with the sweet and tangy sauce flavors, making them more flavorful and tender.
  9. Serve: Serve the sweet and sour meatballs hot as an appetizer or over a bed of rice or noodles for a complete and hearty meal.

Notes

  • For juicier meatballs, you can substitute half of the ground beef with ground pork or veal.
  • If you prefer gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
  • The sauce can be adjusted to taste: add more brown sugar for sweetness or more vinegar for tanginess.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
  • To reheat, warm gently in a saucepan to avoid drying out the meatballs.

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Find it online: https://flavorfuldailymeals.com/easy-sweet-and-sour-meatballs-recipe/