Sweet and Sour Meatballs
Small beef meatballs baked until browned, then simmered for 10 minutes in a glossy pineapple, ketchup and vinegar sauce; a classic party dish.
The Method for Sweet and Sour Meatballs
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 200°C / 390°F. Mix the beef, breadcrumbs, egg, onion, soy sauce and salt without overworking, and roll into about 32 small balls.
-
Bake on a lined tray for 15 minutes until browned and cooked through.
-
Meanwhile, simmer the pineapple juice, ketchup, sugar and vinegar in a wide pan for 5 minutes.
-
Mix the cornflour with the water and stir into the sauce. Cook for 1 minute until glossy.
-
Add the meatballs and simmer for 10 minutes, turning to coat, until glazed.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Things to Watch For
- Mix the meat gently so the meatballs stay tender.
- Cut one open to check the middle is no longer pink.
- Keep the finished meatballs warm in a low oven or slow cooker for a party.
The Short Version
Brown the meatballs in the oven, not the pan. That is the trick to a party batch: a tray of 40 meatballs bakes at once, with no turning and no spitting fat, and the sauce can simmer on the hob while they cook. Baking saves a lot of fuss.
The mixture is simple: beef, breadcrumbs, egg, onion and a little soy sauce for depth. Mix it with a light hand, because pressing too hard makes the meatballs tough. Roll them to about the size of a walnut so each one is a single bite. Wet your hands between batches and the mix will not stick. A light hand matters.
The sauce balances sweet and sour with pineapple juice, ketchup, brown sugar and cider vinegar, thickened with a little cornflour. Tip the baked meatballs into the sauce and simmer for ten minutes, until they are glazed all over. Serve in a warm dish with cocktail sticks or over rice. Leftovers reheat nicely.
On the Table Alongside
Steamed rice · Cocktail sticks · Pineapple chunks · Green beans
Storing Leftovers
Keeps for 4 days in the fridge. Freeze for 3 months and reheat in the sauce.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
You Might Also Like
More American cooking and appetizers ideas from Weekly Delight.
Cocktail Meatballs
Small baked beef meatballs simmered in a sweet and tangy sauce of grape jelly and chilli sauce, kept warm for a party.
Honey Garlic Meatballs
Beef and pork meatballs baked until browned and tossed in a sticky honey, garlic and soy glaze. Six servings in 45…
Grape Jelly Meatballs
Small beef meatballs baked and simmered in a sauce of grape jelly and chili sauce until glossy and sticky. The…
BBQ Meatballs
Beef and pork meatballs baked until browned and tossed in a sticky barbecue sauce, served on cocktail sticks.
Air Fryer Onion Rings
Thick onion slices in a seasoned flour and breadcrumb coating, cooked in the air fryer until golden. Four servings…
Cranberry Meatballs
Beef meatballs baked and simmered in a sweet and tangy cranberry and chilli sauce.