Tangy Sweet and Sour Meatballs

Here’s a recipe for Tangy Sweet and Sour Meatballs—perfect as an appetizer or main dish served over rice.

Ingredients (serves 4–6)

For the Meatballs:

• 1 lb (450 g) ground beef or pork (or a mix)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sweet and Sour Sauce:

• 1/2 cup ketchup
• 1/4 cup rice vinegar or white vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• Optional: 1/2 cup pineapple chunks for added sweetness

Instructions

1. Make Meatballs:

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, salt, and pepper.
3. Form into small meatballs, about 1–1.5 inches in diameter.
4. Place on a greased baking sheet and bake 15–20 minutes until cooked through and lightly browned.

2. Make Sauce:

1. In a small saucepan, combine ketchup, vinegar, brown sugar, and soy sauce.
2. Bring to a simmer over medium heat.
3. Stir in cornstarch slurry and cook 1–2 minutes until thickened.
4. Add pineapple chunks if using.

3. Combine:

• Toss baked meatballs in the sauce until fully coated.

4. Serve:

• Serve hot over steamed rice, noodles, or as an appetizer with toothpicks.

💡 Tips:

• For extra crispiness, pan-fry meatballs in a little oil before adding the sauce.
• Adjust sugar and vinegar to taste for more tang or sweetness.
• Garnish with chopped green onions or sesame seeds for extra flavor and presentation.

I can also provide an instant pot or slow-cooker version so the meatballs cook directly in the sauce for even more flavor.

Do you want me to provide that version?