These sweet and sour meatballs are an easy weeknight meal that everyone will enjoy and they also make a hit at parties.
You’ve likely tried sweet and sour meatballs before, but these are special. This recipe is from my Grandma’s handwritten collection, so it’s hers more than mine — and it’s worth the praise.
My grandma would make this for us when she babysat us; it felt like magic. As soon as she announced sweet and sour meatballs for dinner, the kids settled down — everyone wanted a portion.
These meatballs always draw a crowd at holiday gatherings and office parties. Part of the appeal is nostalgia: many of us remember similar recipes at family events. Keep this recipe on hand — you’ll want it again and again.
If you love meatballs, consider trying other ground-beef and meatball recipes from our collection, including Italian baked meatballs, porcupine meatballs, chicken parmesan meatballs, and Sicilian meatballs.
What I Love Most About This Recipe
- The meatballs are moist and tender.
- The flavor is bold and balanced, with sweet, tangy, savory, and warm notes.
- It’s simple to scale up — great for potlucks and parties.
- This dish brings back memories of family celebrations and Grandma’s table.
What Are Sweet And Sour Meatballs?
Sweet and sour meatballs are little round flavor bombs that work as an appetizer or a main dish. Unlike Italian-style meatballs, these lean into flavors like ginger, pineapple, vinegar, and garlic for a bright, tangy sauce that complements the savory meat.
Ingredients
- Breadcrumbs: Soft sandwich breadcrumbs work best; pulse crustless bread in a food processor if needed.
- Milk: Whole milk keeps the meatballs tender.
- Ground beef: 80/20 gives the best flavor and juiciness.
- Egg: One large egg to bind the mixture.
- Salt and pepper: Basic seasoning for the meat.
- Ground ginger: Dried ginger is recommended in this recipe.
- Garlic powder: Adds mild garlic flavor without overpowering the sauce.
- Brown sugar: Light brown sugar is used; pack it when measuring.
- Ketchup: Contributes sweet tomato flavor to the sauce.
- Vinegar: White vinegar is used here; apple cider vinegar is a good alternative.
- Worcestershire sauce: Adds depth and umami.
- Pineapple chunks: I prefer chunks (with juice) for texture and bright flavor.
- Onion: Use white or yellow onion, diced.
- Bell pepper: Any color works; chop into bite-sized pieces.
Tips
- Meat options: Substitute ground turkey or chicken to reduce red-meat content without losing much flavor.
- Frozen meatballs: For a crockpot shortcut, use fully cooked frozen meatballs; they’ll need longer to heat through. You can also make and freeze your own meatballs ahead of time.
- Make the sauce: The homemade sauce is quick and worth making — skip store-bought shortcuts for the best taste.
How To Make Sweet And Sour Meatballs
- Preheat the oven to 350ºF (177ºC) and lightly spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine 2 cups soft breadcrumbs and 1 cup milk. Let the breadcrumbs absorb the milk, then add 2 pounds ground beef, 1 large egg, 1 1/2 teaspoons salt, 3/4 teaspoon pepper, 1 teaspoon ground ginger, and 1/2 teaspoon garlic powder. Mix until even.
- Form the mixture into meatballs about 2 inches in diameter and arrange them in a single layer in the prepared baking dish.
- In a medium bowl, whisk together 2/3 cup packed light brown sugar, 1 cup ketchup, 1 cup water, 4 tablespoons white vinegar, and 1 tablespoon Worcestershire sauce. Stir in one 20-ounce can of pineapple chunks with juice, one small diced onion, and one medium chopped green bell pepper.
- Pour the sauce over the meatballs and bake uncovered for about 1 hour, or until there’s no pink left in the meat. Serve over cooked rice.
See the full instructions above.
Slow Cooker Method
For a crockpot version, mix the sauce as directed and pour it into a lightly sprayed slow cooker. Add a package of frozen fully cooked meatballs, toss to coat, and cook on low for 4–6 hours until heated through. This method is great for hands-off convenience and party prep.
Serving Recommendations
These meatballs are lovely served over steamed rice. Good side dishes include brown-sugar glazed carrots, roasted broccoli, or southern-style green beans. Drop biscuits also pair nicely.
Storage and Make-Ahead
- Fridge: Store cooked meatballs in the refrigerator for 3–4 days.
- Freezing: These freeze well—portion and freeze for later. Thaw and reheat following proper food-safety guidance.
- Make-ahead: You can assemble the raw meatballs and the sauce separately, refrigerate, and bake within 24 hours. If using the crockpot method with frozen meatballs, adjust cooking time accordingly.
More Ground Beef and Meatball Recipes
- Stuffed Peppers
- Best Taco Meat
- Taco Mac and Cheese
- Stove Top Stuffing Meatloaf
- American Chop Suey
- Spaghetti With Ground Beef
- Taco Lasagna
- Bisquick Impossible Taco Pie
- Beefaroni
- Southern Meatloaf
More Meatball Ideas
- Cranberry Meatballs
- Bisquick Sausage Balls
- Instant Pot Spaghetti and Meatballs
- Baked Ziti with Mini Meatballs
- Spaghetti and Meatballs
- Greek Turkey Meatballs
Have You Tried This Recipe?
Please leave a review — feedback is always appreciated.
Sweet and Sour Meatballs
10 mins
1 hr
1 hr 10 mins
Ingredients
Meatballs:
- 2 cups soft fresh bread crumbs
- 1 cup milk
- 2 pounds ground beef
- 1 large egg
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Sauce:
- 2/3 cup light brown sugar, packed
- 1 cup ketchup
- 1 cup water
- 4 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 (20-ounce) can pineapple chunks with juice
- 1 small white onion, diced
- 1 medium green bell pepper, chopped
Instructions
- Preheat oven to 350ºF (177ºC) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Combine breadcrumbs and milk; let absorb. Add beef, egg, salt, pepper, ginger, and garlic powder. Mix and form 2-inch meatballs. Place in a single layer in the baking dish.
- Whisk brown sugar, ketchup, water, vinegar, and Worcestershire. Stir in pineapple with juice, onion, and bell pepper.
- Pour sauce over meatballs and bake uncovered for 1 hour or until no pink remains. Serve over cooked rice.
Notes
- You can substitute ground turkey or chicken to lighten the recipe.
- Frozen, fully cooked meatballs work well in the crockpot method; extend cooking time as needed.
- The homemade sauce is quick to make and worth the effort.