These easy Sweet and Sour Meatballs will be a great addition to your next tailgate party! These tender meatballs simmered in a homemade sweet and sour sauce even do double duty as a casual dinner entree.
Sweet and Sour Meatballs are a classic recipe that uses simple ingredients with bold, tangy flavors. They’re an all-occasion favorite that’s just as good for parties and game day spreads as it is for a family dinner.
What sets this recipe apart is how effortless it is to prepare. You’ll use everyday pantry staples and a quick cooking process to make this dish that’s ready in no time. Serve them alone as an appetizer or as the main course for dinner with rice and vegetables.
– This recipe was originally posted on November 4, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 25 Minutes
Servings: 18
Primary Ingredient(s): Ground Beef, Ground Turkey, Eggs, Breadcrumbs
Skill Level: Easy
What You’ll Like About This Recipe
- It’s simple to prepare and uses standard ingredients.
- It’s such a crowd-pleaser! Everyone loves a good meatball, and these are perfect for almost any occasion.
Ingredient Notes
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- Ground Beef and Ground Turkey – I like a combination of beef and turkey in this recipe. By using ground beef with a fat content of 15-20% along with lean turkey, you’ll get flavorful, juicy meatballs with a lighter overall texture.
- Onion – Yellow onions are ideal for this recipe, but white will also work.
- Egg — Don’t leave it out! It acts as a binder for the meatballs.
- Italian Bread Crumbs — They add texture and extend the mixture without additional protein.
- Ketchup – My ketchup of choice is Heinz’s No Sugar Added version. You can use whatever you have in the fridge.
- White Vinegar – Vinegar thins the sauce and adds its unmistakable tangy flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Sweet and Sour Meatballs
Making meatballs at home is easy to do, and you’ll be so impressed with the results! Here is the easy process for making sweet and sour meatballs at home.
- Combine the beef, turkey, onion, egg, and bread crumbs in a bowl and mix gently with your hands.
- Form into 1″ balls. Don’t compress too much! If you want tender meatballs, use a softer touch.
- Melt the butter in a skillet over medium heat.
- Brown the meatballs on all sides. Make sure not to overcrowd the pan! You’ll probably have to work in batches.
- Remove the meatballs from the skillet and set aside.
- Pour out any accumulated fat in the skillet and wipe it out.
- Return the skillet to the heat and add the sauce ingredients. Bring to a simmer.
- Add the meatballs back into the pan and gently stir to coat with the sauce. Continue cooking until the internal temperature reaches at least 165°F.
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Recipe Tips
- Disposable gloves will make your life way easier when it comes to making meatballs! Toss on some gloves, mix the meat, and roll into balls. Then just toss the gloves when you’re finished. Easier cleanup!
- Don’t Overmix. Overworking the meat mixture can make meatballs dense.
Recipe Variations to Try
You can easily substitute ground pork for ground turkey if you prefer. You can also sub in ground venison or bison for the ground beef.
If you don’t have Italian seasoned bread crumbs, you can use plain bread crumbs and add in some dry Italian seasoning blend.
Serving Ideas
These meatballs are, of course, perfect as part of a big appetizer spread. But, you can also serve them with steamed rice and broccoli for an easy meal option!
Storing Leftovers
Store leftovers in a covered container in the fridge for 2-3 days. You can freeze cooked meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight before reheating. Reheat in a skillet over low heat or in the microwave until heated through.
Questions About Sweet and Sour Meatballs
Two things — 1) use a higher fat content ground beef, and 2) don’t overmix the ingredients. Tender meatballs require a light hand. Stop mixing when everything is just evenly incorporated..
Allow the meatballs to completely brown on one side before trying to turn, and then turn very gently with a fork by rolling onto another side.
In a hot skillet, brown the meatballs on all sides. They don’t have to be cooked all the way through at this stage because they’ll cook more in the sauce.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Sweet and Sour Meatballs
Ingredients
- ¾ pound ground beef
- ¾ pound ground turkey breast
- 1 small onion grated
- 1 egg
- ½ cup Italian seasoned bread crumbs
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons canola oil
- ¾ cup reduced sugar catsup
- ⅓ cup white vinegar
- ¼ cup Worcestershire sauce
- 3 tablespoons sugar or Splenda
- 2 teaspoons dry mustard
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine the ground beef, ground turkey, onion, egg, bread crumbs, salt, and pepper in a medium bowl. Mix well.¾ pound ground beef, ¾ pound ground turkey breast, 1 small onion, 1 egg, ½ cup Italian seasoned bread crumbs, 1 ½ teaspoons salt, ½ teaspoon ground black pepper
- Form 1” meatballs using approximately one tablespoon of mixture per meatball.
- In a large skillet, melt the butter and oil over medium heat.2 tablespoons butter, 2 tablespoons canola oil
- Brown the meatballs on all sides. Work in batches to avoid crowding the pan.
- Remove from skillet and set aside.
- Pour out any accumulated fat in skillet and wipe clean.
- Return the skillet to the heat, add the catsup, vinegar, Worcestershire sauce, sugar, mustard, salt and pepper and bring to a boil.¾ cup reduced sugar catsup, ⅓ cup white vinegar, ¼ cup Worcestershire sauce, 3 tablespoons sugar, 2 teaspoons dry mustard, 1 teaspoon salt, ¼ teaspoon ground black pepper
- Return the meatballs to the pan, reduce the heat to a simmer and cook for 5 minutes or until meatballs are cooked through.
Notes
- To make tender meatballs, 1) use a higher fat content ground beef, and 2) don’t overmix the ingredients.
- Store leftovers in the fridge for 2-3 days or freeze for up to 2 months. Thaw overnight before reheating in a skillet over low heat or in the microwave until heated through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
EEK!! This got buried in my inbox!! But I found it just in time, phew! These will be perfect for an event I have coming up!
I am thinking these would freeze beautifully!!
My mom used to make sweet and sour meatballs when I was growing up. They were always my favorite appetizer!