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Sweet And Sour Meatballs

A comforting family favorite, sweet and sour meatballs combine tender beef meatballs with a tangy sauce that evokes warm memories of family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Classic choice; can substitute with ground turkey or chicken.
  • 1/2 cup Breadcrumbs Use whole wheat or gluten-free if desired.
  • 1 Egg Can be replaced with flaxseed meal for an egg-free option.
  • 1 small Onion, finely chopped Leeks are a good substitute.
  • 2 cloves Garlic, minced Use more for extra garlic flavor.
For the Sauce
  • 1 cup Ketchup Can substitute with low-sugar ketchup.
  • 1/2 cup Brown Sugar Honey or maple syrup can be used for a natural sweetness.
  • 1/4 cup Apple Cider Vinegar Rice vinegar is a good substitute.
  • 2 tablespoons Soy Sauce Tamari or coconut aminos work for gluten-free.
  • 1 cup Pineapple Chunks Optional, adds a tropical twist.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, and a pinch of salt and pepper. Mix gently by hand, just enough to combine.
  3. Form tablespoon-sized portions into balls and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake the meatballs in the preheated oven for 15-20 minutes, or until golden and cooked through.
  2. While the meatballs are baking, whisk together the ketchup, brown sugar, apple cider vinegar, and soy sauce in a separate bowl until smooth.
  3. Pour the sauce into a saucepan and simmer over medium-low heat for about 5 minutes.
  4. Once the meatballs are cooked, gently toss them in the warm sauce until fully coated.
Serving
  1. Garnish with pineapple chunks if desired, and serve hot.

Notes

For added flavor, let meatballs rest in sauce for a few minutes. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.