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These easy sweet and sour meatballs are a total game-changer, featuring a tangy, sweet homemade sauce. Ideal as a quick appetizer or paired with your main dish, they’re simple to prepare and always a crowd-pleaser at family dinners or gatherings. Once you try them, they’ll undoubtedly become a staple in your recipe collection!
Sweet And Sour Meatballs Recipe
Who doesn’t love meatballs? Seasoned ground meat, your favorite spices, and a delicious sauce—it’s a foolproof combination! In my family, we go all-in with sweet and sour sauce. My meatballs are seasoned with five-spice powder, and the sauce? Oh, it’s the star. Made with ketchup, Thai sweet chili sauce, soy sauce, and vinegar, it’s the perfect blend of sweet, sour, and savory.
Imagine tender meatballs coated in that sticky, finger-licking sauce, served over a steaming bowl of white rice. It’s comfort food at its finest! This dish is a total winner, so I always double the recipe—trust me, they’ll be gone in no time. Perfect for family dinners or any gathering, this Chinese sweet and sour meatballs recipe is easy to make and consistently a hit.
Be sure to check out my tips and tricks below to create the most flavorful meatballs every time. And if you enjoy this recipe, don’t miss my Meatball Casserole, Chicken Meatballs, and Fried Meatballs recipes—they’re just as delicious and sure to become family favorites!
Why This Recipe Is a Keeper
This recipe is one of my all-time favorites—it’s a dish my family requests time and again. Whether it’s a quick weeknight dinner or a weekend gathering, this dish always satisfies. Here’s why you’ll love it too:
- Perfect for busy days: With just a few simple ingredients and minimal prep, this recipe is ready in about 30 minutes. It’s the kind of dish that makes hectic days feel a little easier!
- Juicy and tender meatballs: Seasoned with garlic, ginger, sesame oil, and a hint of five-spice, these meatballs are pan-fried to golden perfection on the outside while remaining irresistibly moist and tender on the inside.
- Mouthwatering homemade sweet and sour sauce: Skip the overly sweet takeout versions—this sauce is the ultimate blend of tangy, sweet, and savory flavors that perfectly coats every bite.
Ingredients You’ll Need
- Ground pork – I used ground pork for this recipe, but feel free to substitute ground chicken or turkey if you prefer. Check the section below for tips on choosing the best meat substitutions.
- Ginger
- Garlic
- Five-spice powder
- Sesame oil
- Ground white pepper
- Salt
- Oil – Use vegetable, canola, or avocado oil.
- Onion – You can use yellow or white onion.
Sweet And Sour Sauce
- Ketchup
- Thai sweet chili sauce – I highly recommend Mae Ploy Thai sweet chili sauce—it’s my go-to.
- Chinese rice vinegar – If you don’t have it, you can substitute with apple cider vinegar.
- Soy sauce
- Water
- Cornstarch
Refer to the recipe card below for the full ingredient list and exact measurements.
Ground Pork Vs. Ground Chicken
For the meat, I love using ground pork or ground chicken—both are excellent, but ground pork tends to have more flavor. Aim for an 80% lean to 20% fat ratio (or even 70:30 for extra juiciness).
If you opt for ground chicken, it’s a fantastic choice, especially for a Halal-friendly option. Use skinless, boneless chicken thighs for the juiciest, most tender meatballs. Chicken breasts work too, but they’ll yield a denser texture.
Sidenote: Ground turkey can work, but it’s on the drier side, so keep that in mind if you’re after that juicy bite. Regardless of the meat you choose, these tips will help you create the most flavorful meatballs every time!
Recipe Substitutions
Want to switch things up? Here are some tasty ideas:
How To Make Sweet And Sour Meatballs
First things first—grab a small bowl and mix all the sweet and sour sauce ingredients together. Once that’s done, set it aside for now.
Next, let’s make the meatballs. Combine your ground pork or chicken with the ginger, garlic, five-spice powder (if using), sesame oil, pepper, and salt in a bowl. Mix until everything is well combined. Here’s a tip—wet your hands with some water before shaping the mixture into meatballs to prevent sticking. You should get about 24 meatballs. Once shaped, set them aside for a bit.
Now, let’s cook those meatballs. Heat a wok or skillet over medium heat and add a little oil. Once hot, add the meatballs and pan-fry until they’re a light golden brown on all sides. Don’t rush it—allow them to become crispy and golden. When done, transfer the meatballs to a plate lined with paper towels to drain excess oil.
Next, clean out the wok or skillet—just wipe it down or give it a quick rinse if needed. Heat it back up with a little oil, then add the onion. Stir for a minute or so until it starts to soften and smell amazing. Next, pour in that sweet and sour sauce you made earlier. Let it cook until it thickens—you’ll know it’s ready when it coats the back of a spoon.
Now, add the meatballs back in and stir to coat them in that delicious sauce. Once heated through, serve immediately. Trust me, they’re best when hot and fresh!
Secrets To The Best Sweet and Sour Meatball Recipe
Want to ensure this dish turns out perfect every time? Here are my top tips and tricks:
- If you love extra saucy meatballs (who doesn’t?), simply double the sauce ingredients. It’s perfect for serving over rice or noodles.
- When shaping the meatballs, keep your hands wet to prevent the mixture from sticking. It makes rolling them much easier.
- I like to take my time pan-frying the meatballs until they’re golden brown. That crispy exterior locks in all the juiciness, making every bite extra delicious.
- To get the sauce just right, let it simmer until it coats the back of a spoon. If it’s too thick, add a splash of water. If it’s too thin, let it cook a little longer.
Frequently Asked Questions
Of course! You can prep the meatballs ahead of time and keep them in the fridge for up to a day before cooking. If you make them in advance, cooked meatballs freeze well too—just reheat them in the sauce when you’re ready to serve.
Make sure to mix the ingredients thoroughly so the meatballs hold together well. Wetting your hands before shaping them prevents sticking and makes rolling easier. When pan-frying, let them brown properly before flipping to keep them intact and achieve that perfect golden crust.
Yes! Bell peppers and pineapple chunks are great additions. Stir-fry them before adding the sauce for extra flavor and a bit of sweetness.
Yes. Preheat the oven to 400°F (200°C), line a baking sheet, and bake the meatballs for 15-18 minutes until golden and cooked through.
Yes. Preheat the air fryer to 375°F (190°C), then cook the meatballs for 10-12 minutes, giving the basket a good shake halfway through for even cooking.
This recipe contains approximately 361 calories per serving.
What To Serve With These Meatballs
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on social media for new updates.
